Chocolate Decadence Cake
I was first introduced to this voluptuous slice of heaven (or should I say hell?) a few years ago. I did not have any expectations whatsoever. My aunt asked me to make it for her birthday- she was obstinate when it came to the accompaniment, and after tasting the cake, I could see why. It is a raspberry sauce- simple, quick and absolutely addictive- the most flawless combination of tart and sweet. A party for your tastebuds. The heaven of all desserts.
It complements the rich and silky texture of the cake so perfectly: Heaven and Hell go hand in hand, but unlike horror films, there’s nothing horrible about it (bad joke right here)… The cake is bitter. Oh so bitter. Like a dense, dark fudge brownie and a smooth chocolate truffle all in one. I give credit to the water bath for making that happen. When I made it for my aunt’s birthday, I remember my three-year old cousin grabbed the plate when he was done, and began licking it. That’s how much I take it he liked it (Unless of course it was only for the sugar).
It’s all so simple, the cake literally has four ingredients and the sauce, 2. That’s why it’s important to follow this recipe as it is written. Baking is not rocket science (not in this case, anyway). You can actually serve the raspberry sauce as is, if you use frozen berries, it’s like eating fresh, pinky-red raspberry sorbet. Dust with powdered sugar and drench in raspberry sauce. Heaven and Hell go hand in hand. Can’t seem to emphasize that enough.
Adapted from Epicurious.com
Ingredients for cake:
3/4 cup unsalted butter
340 grams (12 oz) semi-sweet chocolate (or a combination of bitter and milk chocolate)- good quality
4 whole eggs
1/2 cup granulated sugar
Ingredients for sauce:
300g (12 oz) frozen or fresh raspberries
1/4 cup granulated sugar
1. Preheat the oven to 350 F (180 C).
2. Grease a 9 inch circular cake pan with butter. Trace pan on a piece of parchment paper and cut the circle out. Place on the bottom of the buttered cake pan. Dust with cocoa powder or flour to prevent sticking.
3. Boil some water in a pot. Place a glass bowl on top (make sure it is not touching the water), and place the chocolate and butter into this bowl. Melt until smooth (double boiler, guys!).
4. Set the chocolate aside to cool, and beat together the eggs and sugar with an electric mixer for 8-10 min until thick, pale and fluffy. The batter should form a ribbon when the beaters are lifted.
5. Add 1/3 of the egg mixture to the chocolate. Mix to lighten.
6. Add this mixture to the rest of the eggs and fold. When everything is incorporated, pour the mixture into the prepared pan.
7. Place the circle pan in a larger dish (could be a roasting dish), and fill the dish with some boiling water, so that the water comes up around 1/2 to the circle dish.
8. Place in the oven carefully, and bake for 45 min. It should rise, but once you take it out of the oven, it will sink.
9. Once at room temperature, cool for at least 4 hours or overnight.
Serve with raspberry sauce.
1. Puree ingredients until smooth. Strain into a bowl, keep covered in the fridge until ready to serve.