Chocolate Decadence

Recipe by Felix4067
READY IN: 24hrs 15mins
SERVES: 8-12




  • Cut circle of parchment paper to fit 8-inch round cake pan.
  • Preheat oven to 425 degrees.
  • Combine chocolate and butter in top of double boiler.
  • Set over gently simmering water and stir until melted and smooth.
  • Remove from heat.
  • Transfer to bowl and set aside.
  • Wipe out top of double boiler (you'll be using it again).
  • Combine eggs and sugar in top of double boiler.
  • Set over gently simmering water and whisk constantly until sugar is dissolved and mixture darkens and is barely warm to the touch.
  • Remove from heat.
  • Beat at high speed with electric mixer until eggs have tripled in volume and are consistency of lightly whipped cream, about 5 to 10 minutes.
  • Gently fold in flour.
  • Carefully stir 1/3 of egg mixture into chocolate to loosen, then fold chocolate into remaining egg mixture until thoroughly combined.
  • Turn into prepared pan.
  • Bake until cake is soft in center but crusty on top, about 15 minutes.
  • Let cool completely in pan, then freeze overnight.
  • (Cake can be kept in freezer up to one month before serving.) About 1 hour before serving, whip cream with confectioners' sugar and vanilla until stiff.
  • Invert cake onto serving platter.
  • (Spinning pan briefly over high heat will help loosen cake from pan.) Spread 2/3 of whipped cream over top.
  • Mound chocolate curls in center.
  • Pipe rosettes around edge of cake using remaining whipped cream.
  • Refrigerate until about 15 minutes before serving.
  • Pass raspberry puree separately.