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Chocolate Decadence Cake

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Ingredients

Adjust Servings:
500g Dark chocolate chopped
10 tablespoons Butter unsalted butter
5 Large eggs
4 teaspoons Light brown sugar
4 teaspoons All-purpose flour
1/4 teaspoon Cayenne pepper
1/4 teaspoon Salt

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Chocolate Decadence Cake

This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.

  • 120 min
  • Serves 12
  • Easy

Ingredients

Directions

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Cook’s Note:

If you want to remove your chocolate decadence cake from the pan for presentation, just set it in a pan of hot water for a minute and it will pop right out.

Steps

1
Done

Preheat oven to 220 degrees C. Butter and flour a 9-inch cake pan.

2
Done

Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.

3
Done

Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.

4
Done

Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.

5
Done

Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

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