Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
New You
Healthy Cooking
More Recipes Like This
Chocolate Decadence Cake II
Chocolate Decadence Cake III
Flourless Chocolate Cake I
Flourless Chocolate Cake II
Chocolate Mousse Cake I
MORE
Top Related Articles
Choosing Chocolate
Chocolate 101
Chocolate: Advice
Melted Chocolate Is a Sweet Garnish
Assembling a Wedding Cake
High Altitude Cake Baking
Tempering Chocolate
Foolproof Tips for Melting Chocolate (Video)
Decorating a Wedding Cake
Chocolate Pot de Crème (Video)
Related Collections
Seder Desserts
Chocolate Cakes
Gluten-Free Dessert Recipes
Holiday Cakes
Seder
Favorite Products
Allrecipes Cookbooks
Shop
TasteBook
Culinary Schools
Create-A-Cookbook
Magazines
Cooking In Style Club
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Chocolate Decadence Cake I
SUBMITTED BY:
Robin
PHOTO BY:
DAVEJOSEPHROTH
"This is the richest chocolate cake ever! Any questions?"
RECIPE RATING:
Read Reviews
(34)
Review/Rate This Recipe
Original recipe yield 1 - 10 inch round cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
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, 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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Dec. 19, 2007 by Jackie'sMom630
X
Full Review
Jackie'sMom630
Dec. 19, 2007
I know what you mean about the eggs. I tried this for the first time yesterday for my husband's hoiday party at work. The key to the eggs and getting them thick is to seperate the eggs. Beat the egg yolks and half of the sugar (meant for the eggs) and they get thick and creamy. Then do the same with the egg whites and the rest of the sugar. When you add the sugar for both, do it very slowly as you are whipping. Once the yolks are thick and creamy and the whites are at soft peaks, combine both of them and then add to the chocolate mixture. Also, the longer it cooks the better. I hope this helps. I also served it with fresh whipped cream just do break the richness. Enjoy!!!
Was this review helpful?
[
YES
]
22 users found this review helpful
I know what you mean about the eggs. I tried this for the first time yesterday for my...
MORE
MORE
Reviewed on Jul. 4, 2003 by BIGRED227
X
Full Review
BIGRED227
Jul. 4, 2003
I made this once before and I'm having the same trouble. I'm not sure how long to whip the eggs and my batter doesn't fit in my pan. I also can not tell when it is done. Help it's delicious, but I don't know if I'm making it correctly.
Was this review helpful?
[
YES
]
21 users found this review helpful
I made this once before and I'm having the same trouble. I'm not sure how long to whip the...
MORE
MORE
Reviewed on Feb. 24, 2006 by Ken
X
Full Review
Ken
Feb. 24, 2006
I made this recipe using a combiation of 75% and 65 % chocolate. IT WAS A CHOCOHOLICS best for a cake. I made it again using a muffin pan for indiviual servings. For this recipe, cut the baking time by 10 minutes. A keeper for sure. Ken
Was this review helpful?
[
YES
]
10 users found this review helpful
I made this recipe using a combiation of 75% and 65 % chocolate. IT WAS A CHOCOHOLICS best for...
MORE
MORE
Reviewed on Feb. 29, 2008 by
DAVIST
X
Full Review
DAVIST
Feb. 29, 2008
I've made several versions of this over the years. This is the best one. They all will be gooey and dense without the flour - however this one has that touch of texture similar to a brownie on top not quite crunchy - but a perfect combination with the softer center. I very much prefer to use all bittersweet chocolate - which translates to roughly 1 1/2 bags of the Gharadelli. Great quality chocolate for what's available at most grocery stores and it elevates it truly to restaurant quality dessert. I make either a blackberry or marionberry sauce to pool on the plate. Top with a thin sliver of the cake that is slightly warmed and a dollop of sweetened real whipped cream. Amazing!
Was this review helpful?
[
YES
]
9 users found this review helpful
I've made several versions of this over the years. This is the best one. They all will be...
MORE
MORE
Reviewed on Jul. 27, 2007 by Mrs. Sutterpants
X
Full Review
Mrs. Sutterpants
Jul. 27, 2007
Did anyone else add the cream to the batter? ARG!
Was this review helpful?
[
YES
]
9 users found this review helpful
Did anyone else add the cream to the batter? ARG!
MORE
MORE
Reviewed on May 5, 2007 by balletalyssa
X
Full Review
balletalyssa
May 5, 2007
Delicious! I took this to a large social event and ended up with none left. I didn't follow the directiosn fo cooking exactly and I don't knwo how much it mattered. I just ended up making the batter and cooking it for 45 minutes like you would a cake. I also whipped the eggs with an electric beater and I never refrigerated the baked product. I meant to originally but when I was making it, I was in a hurry and i forgot to reread the recipe. However, it was amazingly rich and fabulous tasting. I love the fact that it was actually fairly healthy. Eggs, butter, and dark chocolate, great examples of good fats, protein, and antioxidants. Definitely making again!
Was this review helpful?
[
YES
]
7 users found this review helpful
Delicious! I took this to a large social event and ended up with none left. I didn't follow...
MORE
MORE
Reviewed on Mar. 31, 2005 by
FOCUSED ON FOOD
X
Full Review
FOCUSED ON FOOD
Mar. 31, 2005
Our church has a Seder each year and I took this as my dessert this year. It got rave reviews from the crowd, though it was mostly because it was like a pan of chocolate goo. I left it in as per the directions, and even cooked it in a slightly larger, square pan - and it still didn't completely set as a cake. I'm not sure if that's because I didn't beat the eggs long enough or if I needed to cook it longer, or if it's just supposed to be that consistency. It was kind of like the middle of a really fudgy, undercooked brownie - but the top had a crunch layer. Personally - I thought it was AWESOME, as I love undercooked brownies, cookies and raw doughs and batters. But if I were making it for a crowd again, I would cook a bit longer.
Was this review helpful?
[
YES
]
6 users found this review helpful
Our church has a Seder each year and I took this as my dessert this year. It got rave reviews...
MORE
MORE
Reviewed on Dec. 2, 2002 by
Proverbs31mom
X
Full Review
Proverbs31mom
Dec. 2, 2002
This was the yummiest no flour chocolate cake. My family raved about it when I made it for "my" birthday. This was exactly the cake I was looking for and was better then the slice of cake I can buy at my favorite bakery/deli. Be sure to have lots of friends over because it is rich and serves a bunch. You don't want leftovers because you will end up eating them all YOURSELF!! Love it!!
Was this review helpful?
[
YES
]
5 users found this review helpful
This was the yummiest no flour chocolate cake. My family raved about it when I made it for...
MORE
MORE
Reviewed on Aug. 29, 2002 by SUSANNAQ
X
Full Review
SUSANNAQ
Aug. 29, 2002
What a recipe! We loved it at our house, but it is a little difficult to make. It lasts a long time, because it has to be sliced in small wedges, it is just too much to eat a lot of all at one time. Wonderful flavor, but very very rich.
Was this review helpful?
[
YES
]
4 users found this review helpful
What a recipe! We loved it at our house, but it is a little difficult to make. It lasts a...
MORE
MORE
Reviewed on Oct. 3, 2008 by Mike Sessler
X
Full Review
Mike Sessler
Oct. 3, 2008
This cake ranks as one of the top 2 or 3 desserts I've ever had. It's that good. Super-rich, without being leaden, it has a nice slightly crunchy layer on top with a moist and chewy melt-in-your-mouth center. Use good chocolate and it will be even better. I followed the advice of someone who suggested separating the eggs and beating 1/2 of the egg sugar into the whites and yolks before combining them. I think that really helps the texture. The batter more than filled the 9.5" pie pan I had, so I put the rest in 3" ramekins for individual servings. I baked it all in a water bath at 350. The ramekins were done in about 40 min, the big cake took another 10 min. I baked until there was just a little sticking to a toothpick. Serve with fresh whipped cream (that ingredient does not get added to the batter...), and maybe a drizzle of homemade chocolate and/or raspberry sauce. Absolutely, ridiculously good.