Chocolate Decadence – trust me, this is all I need to say!

My dear friend (and one with an amazing gift of hospitality) Larry has asked for a nice Valentine’s Day dessert. So, I’m telling all of you chocolate lovers… THIS IS A TO-DIE-FOR (Flourless) CHOCOLATE CAKE – If you can call something so dense and rich a simple cake. Anyway… here goes… and don’t be afraid of it, it’s really very easy to make.

Chocolate Decadence


  • 9 ounces sugar (about 1 1/4 cups)
  • 2/3 cup water
  • 5 ounces unsweetened chocolate, chopped (about 1 1/4 cups)
  • 7 ounces bittersweet chocolate, chopped (about 1 3/4 cups)
  • 9 ounces unsalted butter, cut into 1 inch pieces
  • 6 eggs
  • Heavy whipping cream – whip into cream with a touch of powered sugar and vanilla for topping cake
  • Fresh rasberries – for garnishing cake


In a small saucepan combine 6 ounces of the sugar and water, bring to a boil and remove from heat. Add chopped chocolate, stirring to incorporate completely. Stir in butter and set aside.

Use an electric mixer (a whisk and a strong arm works too), combine the eggs with the remaining 3 ounces of sugar and whisk for 2 minutes on high speed.

Add chocolate mixture slowly to egg mixture and stir until well blended. Pour batter into a  buttered 9 inch loaf pan that has been lined with buttered parchment paper. Place in a hot water bath and bake at 350f for approximately 50 minutes. Remove from oven, cool, and refrigerate the cake for a minimum of 2 hours before serving.

Alternate baking method:

You can also use individual ramekins or those cute little heart shaped baking pans. Just remember to make sure they are well buttered and adjust baking time based on batter to pan ratio (just make sure cakes are set, but don’t overcook or they’ll dry out!)


1 Response to “Chocolate Decadence – trust me, this is all I need to say!”

  1. February 12, 2010 at 8:37 pm

    Heheh…. it looks like a sexy person’s back! ;)

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Patrick Bartlett

A conversation about food, wine, and the art of living well!


February 2010
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