I remember eating Chocolate Decadence Cake as a kid. My mom’s version of this was essentially a super rich, incredibly intense, flourless chocolate cake. We’re not sure where that recipe has gone, so I created this version — based on my ever so decadent food memory!
Kids should probably only be served only a small sliver of this, and not too late, so they’ll have time to work off some energy! My six year old loves this with Vanilla Whipped Cream — it’s a perfect light, not-too-sweet complement to the dense chocolate.
Ingredients:
- 6 tablespoons (3/4 stick) unsalted butter
- 1 1/2 cups semisweet chocolate chips
- 4 eggs
- 1/8 cup sugar
- 1/8 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/4 cup brewed coffee, at room temperature
- Powdered sugar to garnish
Preparation:
Serves 16
Prep time: 10 minutes
Cooking time: 25 minutes
Preheat the oven to 325 degrees and line a 9-inch, round cake pan with parchment paper. The best way to do this is to place a piece of parchment beneath the bottom of the pan and trace it with a pencil.
Cut out the circle and place it inside the bottom of the pan. Then grease the pan and parchment with butter. Set aside.
Add the butter and chocolate to a medium sauce pan and cook over low-medium heat until the mixture is melted, about 5 minutes.
While the chocolate is melting, put the eggs, sugar, salt, cocoa, vanilla and coffee in a medium-sized mixing bowl. Blend with a whisk until well combined and slightly frothy.
Add about a cup of the egg mixture to the melted chocolate and whisk it quickly. Then add all of it to the egg mixture, bit by bit, constantly mixing. This must be a gradual process or the egg might cook a little.
Pour the batter into the prepared pan and bake just until solid, about 20 to 25 minutes. Let it sit for about 20 minutes before serving. Once it’s cool, sprinkle with a bit of powdered sugar.
An additional note:
This is my idea of a perfect gluten-free dessert (with not substitutions)!
