This decadent chocolate recipe is from Stephanie Inn Cookbook, written with Lori McKean
and the Stephanie Inn staff. Silky and rich, with a divine chocolate flavor, this cake is delicious served
with caramel sauce and whipped cream. I slightly adapted this recipe.
Basic Rules For Baking and
Secrets Of A Successful Cake.
Also check out more great
Chocolate Decadence Cake
Yields: 12 servings
Prep time: 30 min
Cook time: 40 min
2 cups unsalted butter, room temperature , separated and room temperature
bittersweet chocolate, chopped*
2 tablespoons pure vanilla extract
1 3/4 cups granulated sugar
1/4 teaspoon salt
1/4 cup cocoa powder
Chocolate Glaze (see recipe below)
Use a good-quality chocolate.
Preheat oven to 325 degrees F. Line a 9-inch
springform pan with parchment paper. Grease the parchment paper and sprinkle it lightly with sugar.
Melt butter and the chocolate, stirring often, in the top of a double boiler over hot water; Remove from the heat and let cool slightly.
Learn different techniques for
How To Melt Chocolate. Whisk in the egg yolks, one at a time, incorporating well after each addition. Whisk in the vanilla extract.
In a large bowl, mix together the sugar,
salt, and cocoa powder together; then whisk into the melted chocolate mixture.
Pour the egg whites into another clean
mixing bowl and whip until soft peaks are formed. Gently fold the egg whites
into the chocolate batter, and then pour the mixture into the prepared springform pan.
Bake the cake for about 40 minutes or just
until the center is firm. Cake is done when the internal temperature registers approximately 205 to 209 degrees F. on your
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from oven. Don't worry about cracks around the edges. Let the cake cool in the
pan for about 15 minutes. Run a small knife around the edge of the cake to loosen it. Place a plate over the top of the cake and, holding it firmly,
invert the cake onto the plate. Remove the pan and remove the parchment paper from the bottom of the cake.
Pour the warm Chocolate Glaze over the cake. Using a metal spatula, smooth the glaze over
the top and around the sides of the cake. Refrigerate until the glaze has set.
To serve, slice and place the cake on dessert plates. Garnish with
Caramel Sauce and Candied nuts.
Makes 12 servings.
8 ounces bittersweet chocolate, chopped
Place the chopped chocolate and heavy
cream in the top of a double boiler over medium heat.
often, until the chocolate is melted and the mixture is smooth and creamy. Remove from heat and pour the warm glaze over the cake.