13 Ingredients and Directions of Chocolate Decadence Cake Recipe ...

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13 Ingredients and Directions of Chocolate Decadence Cake Recipe ...
13 Ingredients and Directions of Chocolate Decadence Cake Recipe ...

For chocoholics, this is a great recipe that is to die for and you can be proud of to serve in large social occasions; whether served with creme custard, stout beer or mixed berries, this is the kind of cake that your friends will remember you best. It is as good as or maybe even better than the one you can get from a restaurant, with very rich and thick chocolate flavour. It is best served cold and a few days older because its texture and taste gets better in the refrigerator.
Ingredients of Chocolate Decadence Cake:
• 12 ounces semisweet chocolate chips
• 4 (1 ounce) squares unsweetened chocolate
• 1 1/2 cups butter, melted
• 1 3/4 cups white sugar
• 1/2 cup water
• 7 eggs
• 2 cups whipped cream

Directions of Chocolate Decadence Cake:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
• Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, and then pour over chocolate. Stir until smooth.
• In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
• Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
• Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

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Ooooh my God. My girlfriend told me she wanted chocolate cake so I stumbled on this recipe. Wow! Unreal. It's so ridiculously great. Came out 100% perfect, did the recipe exactly as it says. We were both blown away

This recipe is terrible. You can't actually cook it enough to get it to set and it's impossible to get out of the pan. I'm extremely disappointed.

I am very interested in making this. It looks great. How do you know when it's fully cooked? Is it supposed to be at all wet in the middle? I would like to try making a double recipe in a larger pan, but am concerned about cooking times. Could anyone help?

I made this recipe. I also used an oreo cookie crust and drizzled white chocolate over the top. Also used lots of PAM spray so it would not stick. Everyone that ate it LOVED it! A chocolate lovers dream here!! I would almost describe it as an incredible moist brownie. Soooo good! Very rich!!

I made this in a 9 inch cake pan, but would like to make it in a 10 inch spring form pan. But because the spring form pan isn't sealed completely (water bath) Do you think I could place the batter in a spring form pan inside a heavy duty foil bowl/pan inside a cookie sheet. Which would allow me to still bake with the bath. How important is the water anyway?

Hello from Denmark.. Going to go way out on a limb here and suggest that it is 7 egg WHITES, and not 7 whole eggs? Its just that you beat eggs, and you whip egg whites. Also, eggs will never get thick, no matter how long you beat them. They just get foamy, but it stays pretty runny. Would be lovely if people had left comments as to how this cake actually turned out..

i just love this cake and stuff my whole face with it whn i made it last time! I dont normal do that but i could no help myselves! I recomend to all peoples to try this one. It is delisiuos! Love Samuarte

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