EatWell Cafe & Takaway's recipe for Chocolate Decadence Cake - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Chef Schuler's recipe for Chocolate Decadence Cake

(FOX19) -

This recipe is adapted from Melanie Barnard's book Short and Sweet.  Chef Renée Schuler grabbed this recipe frequently when she was the chef at Murphin Ridge Inn, when she was short on time and wanted a luscious quick chocolate dessert.

Barnard's recipe uses a springform pan, but Chef Schuler bakes it in smaller 5 ounce ramekins. She serves it with fresh raspberry or strawberry sauce and a little whipped cream.

Barnard recommends serving it cold, but Schuler says she likes it better chilled after baking to unmold, but then left out for one hour, so that it can be eaten at room temperature.

Ingredients:

  • 1 pound semisweet block chocolate, good quality chocolate bars, chopped
  • 1 stick plus 2 tablespoons of butter, unsalted
  • 4 large eggs, room temperature
  • 2 teaspoons, instant espresso power
  • 1/4 teaspoon sea salt
Instructions: 
  • Preheat oven to 400 degrees.  Grease 6 5- 6 ounce ramekins and set in a glass brownie or shallow roasting pan, to accommodate a little water so your cakes can bake in a water bath
  • In a sauce pan melt together the chocolate and butter over low heat, or melt in a very clean and dry glass bowl in 30 second increments, and 50% power in the microwave.  Set aside to cool.
  • Meanwhile in the bowl of a mixer, using a whisk attachment, beat the eggs on medium-low until frothy.  Then raise to high speed and beat until the eggs are light in color, thick and fluffy, and almost tripled in volume.  About 5 min.
  • Stir the flour, salt and espresso powder into the egg mixture.
  • Fold 1/3 of the egg mixture into the cooled chocolate to lighten it
  • Fold in the lightened chocolate into the egg mixture in 2 additional portions
  • Divide the batter between the ramekins, then place ramekins in the roasting pan, and the pan into the oven.  Gently add hot water to fill the roasting pan to come up the sides of the ramekins by ¾- 1 inch.  Bake for 30 minutes, cakes should soufflé around edges, but still look wet in the center
  • Cool in the pan of hot water for half hour, and then refrigerate for about one hour before unmolding from ramekins onto dessert plates.
  • When ready to serve, dust with powdered sugar, and garnish with whipped cream and berry sauce.
  • Cakes are best eaten within 24 hours, but freeze well.  If serving from frozen let sit at room temperature 2-3 hours before serving
Note on chocolate:

This recipe uses very few ingredients and so the chocolate really needs to be high quality, delicious tasting chocolate.  At EatWell, Chef Schuler uses Callebaut semisweet block chocolate, other good choices are Scharffenberger and Ghiradelli bar chocolate.  Make certain that whatever chocolate you choose, you would happily eat it out of hand.  

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