Chocolate Decadence

We’re making Chocolate Decadence in my egg cooking class this week.  It’s a flourless cake like the fancy cakes that were served in the 80’s.  1880’s that is.  Then, almost 100 years later, in 1980, inBerkeley, the flourless cake was revived.


It’s simply semisweet chocolate, butter, eggs and sugar.  Great for those who want to indulge and those with certain food allergies.  Then, top it all off with a raspberry sauce, and you will feel sublimely decadent.

Chocolate Decadence

12 oz semisweet chocolate chips

1 1/2 sticks butter

4 large eggs

1/2 c sugar

Wow, only 4 ingredients!  Isn’t that simple?

 

I know there is the double boiler school of thought and the microwave school of thought.  With chocolate, the microwave does a darn good job.  So I’d recommend melting the chocolate with the butter in the wave.

Measure out your butter and put it in a microwavable bowl . . .

Then add 12 oz (by weight) of chocolate chips . . .

Melt until just hot enough to stir and incorporate the last chocolate chip.  Then let cool somewhat.

While the chocolate is cooling is a great time to prepare the pan . . .

Place wax paper in the pan and use your finger to mark where to cut for the bottom circle. Cut out circle. Butter the rest of the pan and the waxed paper.  Some people dust as well.  This cake gets very sticky . . .

Break 4 eggs into mixing bowl and add 1/2 cup sugar.

Whip until the eggs are light and fall like ribbons into the bowl.  They will leave an impression on the surface of the bowl before disappearing.  By whipping them into ribbons, they are less likely to get granular when they are cooked.

 

Fold the egg mixture into the chocolate a bit at a time, after first tempering the eggs by adding a small bit of warmed chocolate to the eggs.

When all is stirred, pour into prepared pan. Rap pan on counter to release the bubbles.

Get a larger pan to create a water bath, and put at least an inch of water in.  I don’t have the right pan set up right now, so I’ve put a deep dish pie pan into a lasagna pan . . .

Bake for 45 minutes at 350 degrees.  Cake will be set on the top, but a tester will not come out clean.

Meanwhile, pour 1/4 cup sugar over 6 oz of raspberries in a bowl.

Crush berries and stir with sugar until liquified.  This works well if the berries are ripe.

Strain out seeds and excess pulp.

The berry sauce will look like this . . .

After cake is done, cool at least 4 hours. Serve cooled or room temp.  Pour raspberry sauce over slices.  Be decadent!

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