Woo Your Valentine with Chocolate Decadence

By: Danielle | February 11 2011
Posted in Portland - Cook It - Portland

Photo credit: Danielle DeMarco

Everyone needs a foolproof chocolate cake to turn to for holidays, birthdays, impromptu dinner parties, and of course to complete the perfect Valentine’s Day. Chocolate Decadence, adapted from The Joy of Cooking, is just that cake. Chocolate Decadence is simple to make, yet tastes like you slaved away in the kitchen for hours.

This cake is best when used with higher quality chocolate, but if you’re in a pinch, baking with semi-sweet chocolate chips do the trick just fine. The texture will just be a bit smoother when using better quality chocolate. This cake is divine when topped with fresh whipped cream to offset the richness, and a simple raspberry sauce.

Dim lights Embed Embed this video on your site

Raspberry Sauce

1 package frozen raspberries

1 tablespoon sugar

1 tablespoon lemon juice

The day before serving, combine frozen raspberries in a bowl and sprinkle sugar and lemon juice on top. Let sit overnight in the fridge while your cake is setting. In the morning stir gently and when ready, top thinly-sliced cake pieces with the sauce and a dollop of whipped cream.

Flourless Chocolate Decadence

One 8-inch round cake

Have all ingredients at room temperature, about 70 degrees. Pre-heat over to 325F. Grease an 8x2-inch round cake pan (not spring form) and line the bottom with wax or parchment paper.

Combine in a large heat-proof bowl:

1 pound bittersweet or semisweet chocolate, coarsely chopped

10 tablespoons (1¼ sticks) unsalted butter, cut into 10 pieces

Set the bowl in a large skillet of barely simmering water and stir often until the chocolate and butter are warm, melted, and smooth (you can also melt the chocolate in a microwave as demonstrated in the video above). Remove from heat and whisk in:

5 large egg yolks

Beat in large bowl on medium speed until soft peaks form:

5 large egg whites

¼ teaspoon cream of tarter

Gradually add, beating on high speed until the peaks are stiff but not dry:

1 tablespoon sugar

Use a rubber spatula to fold one quarter of the egg whites into the chocolate mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Set the pan in a large shallow baking dish or roasting pan, set the baking dish in the oven, and pour in enough boiling water to reach halfway up the sides of the cake pan. Bake for exactly 30 minutes; the top of the cake will have a thin crust and the interior will still be gooey. Set the cake on a rack to cool completely, then refrigerate until chilled, or overnight. To unmold, slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner.

Danielle DeMarco is dedicated to finding thrifty food finds from Portland's best restaurants, cafes and carts. Her food blog can be found at www.mangiapdx.blogspot.com

Check out our other sweet articles:

Sugar Up Your Valentine at Portland Sweet Shops