Chocolate Decadence
Chocolate Decadence is rated
out of
5 by
4.
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
12
Makes one 8 or 9-inch cake; serves 12.
This fabulous dessert is a legend in its own time. Although many have claimed to be the creator, it was in fact developed at Narsai's restaurant in Berkeley, California, by chef Narsai David and pastry chef Janice Feuer. To be completely authentic, you should use Ghirardelli sweet dark chocolate.
Ingredients:
For the raspberry sauce:
- 2 1/2 cups fresh raspberries or thawed frozen unsweetened raspberries
- 1/2 cup superfine sugar
- 1/4 cup framboise or other raspberry-flavored liqueur (optional)
For the cake:
- 1 lb. semisweet or bittersweet chocolate, chopped
- 10 Tbs. (1 1/4 sticks) unsalted butter, at room temperature
- 4 extra-large eggs, at room temperature
- 1 Tbs. sugar
- 1 Tbs. all-purpose flour
- 1 cup heavy cream, whipped
Directions:
To make the raspberry sauce, place the raspberries, sugar and framboise, if using, in a blender or in a food processor fitted with the metal blade. Puree until smooth. If you prefer a seedless sauce, pass the puree through a sieve.
To make the cake, position a rack in the middle of an oven and preheat to 425ºF. Butter an 8 or 9-inch springform pan or a layer cake pan. Line the bottom with a circle of parchment paper or waxed paper cut to fit precisely. Butter the paper and dust with flour; tap out any excess.
Place the chocolate and butter in a large heatproof bowl or the top pan of a double boiler. Set over a pan of gently simmering water but not touching the water. Stir occasionally until melted and combined completely. Remove from the heat and let cool slightly.
Place the eggs and sugar in a bowl. Using an electric mixer set on high speed, beat until light, fluffy and tripled in volume, 5 to 10 minutes. Reduce the speed to low and beat in the flour. Using a rubber spatula, fold one-third of the egg mixture into the chocolate to lighten it, then fold in the remaining egg mixture, taking care not to deflate the batter. Pour and scrape the batter into the prepared pan and smooth the top.
Bake for exactly 15 minutes. Let cool completely to room temperature. Do not refrigerate or the cake will stick to the pan. Invert the cake onto a flat serving plate and peel off the paper.
Cut into small wedges and serve each wedge atop some of the raspberry sauce. Top with whipped cream.
To make the cake, position a rack in the middle of an oven and preheat to 425ºF. Butter an 8 or 9-inch springform pan or a layer cake pan. Line the bottom with a circle of parchment paper or waxed paper cut to fit precisely. Butter the paper and dust with flour; tap out any excess.
Place the chocolate and butter in a large heatproof bowl or the top pan of a double boiler. Set over a pan of gently simmering water but not touching the water. Stir occasionally until melted and combined completely. Remove from the heat and let cool slightly.
Place the eggs and sugar in a bowl. Using an electric mixer set on high speed, beat until light, fluffy and tripled in volume, 5 to 10 minutes. Reduce the speed to low and beat in the flour. Using a rubber spatula, fold one-third of the egg mixture into the chocolate to lighten it, then fold in the remaining egg mixture, taking care not to deflate the batter. Pour and scrape the batter into the prepared pan and smooth the top.
Bake for exactly 15 minutes. Let cool completely to room temperature. Do not refrigerate or the cake will stick to the pan. Invert the cake onto a flat serving plate and peel off the paper.
Cut into small wedges and serve each wedge atop some of the raspberry sauce. Top with whipped cream.
Makes one 8 or 9-inch cake; serves 12.
Adapted from
Williams-Sonoma Kitchen Library Series,
Chocolate,
by Lora Brody
(Time-Life Books, 1993).
Rated 5 out of
5
by
Catherine from
Absolutely Delicious !
I made it so many times and I always get a lot of compliments. It is our favorite dessert. It looks really fancy - easy to make
Date published: 2017-07-20
Rated 5 out of
5
by
Wilbeck from
Great Dessert, Great Memories, So Easy
We had this at Narsai's in the 70's. We bought the slightly erotic cookbook for this cake and made it several times, but not in probably 25 or 30 years. It's in the oven for a celebration dinner and I am sure it will turn out perfectly. It's a fool-proof recipe.
Date published: 2017-05-20
Rated 5 out of
5
by
DenT from
Easy and delicious
I made this for Valentine Day dinner and it was easy and really good. My husband who doesn't usually do desserts even enjoyed it. It didn't end up too rich to eat.
I put raspberry yogurt on instead of the cream.
I didn't strain the sauce, it's fine for adults with the seeds but prob not kids.
I sprinkled with confectioners sugar as the top wasn't very pretty.
Date published: 2012-02-13
Rated 5 out of
5
by
veggie21 from
A new family recipe
In my family we have had a traditional recipe for a yellow cake that tastes just a little better than any other one that I have tried. We made it for every birthday every year. That is until we discovered chocolate decadence. Now my mother insists on it and my grandmother puts in a special request that we make her cake each year. This is almost more like a piece of chocolate than a cake, in the very best way. It is fantastic with or without the raspberry sauce but homemade whipped cream is a must.
Date published: 2012-02-02