Best 15 Chocolate Decadence Recipes

CHEF JOHN'S CHOCOLATE DECADENCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
• Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
• Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
• Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
• Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

CHOCOLATE DECADENCE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
• Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
• In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
• Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
• Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

CHOCOLATE DECADENCE

Steps:

• Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
• Make batter:
• Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth.
• Cool slightly.
• Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
• Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles. Put cake pan in a hot water bath and place in middle of oven. Bake 45 minutes (top will be set, but a tester will not come out clean).
• Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.
• Make sauce:
• Purée raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.
• Remove cake from pan:
• Put cake pan directly on a burner at very low heat. Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack. Remove wax paper and invert cake onto a serving plate.
• Bring cake to room temperature. Serve with sauce and whipped cream.

CHOCOLATE DECADENCE YULE LOG

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
• In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
• Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
• Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
• For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
• Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.

CHOCOLATE DECADENCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Butter six ramekins or custard cups. Melt chocolate and butter slowly: You can do this in a double boiler, over, not in, simmering water, or in microwave, stirring to prevent scorching. Stir until completely smooth.
• In a medium bowl, beat eggs with electric mixer until frothy, about 5 to 6 minutes. Stir vanilla and salt gently into beaten eggs. Fold half of egg mixture into chocolate mixture, mix well. Then fold remainder of egg mixture into chocolate mixture. Pour chocolate and egg mixture into prepared ramekins.
• Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan. Butter a piece of foil big enough to cover entire pan, and cover the ramekins, buttered side down. Place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins. Bake 5 minutes, then remove foil and bake 10 minutes more. Remove ramekins from water carefully. Let cool on wire rack for at least 3 hours. Cakes will firm up as they cool. Unmold each room-temperature ramekin onto a dessert plate, garnish and serve. Refrigerate unused portions.

CHOCOLATE DECADENCE CAKE III

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan.
• In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat.
• In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan.
• Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.

ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In large bowl, stir cookie base ingredients until soft dough forms.
• Spread dough in bottom of ungreased 13x9-inch pan.
• Bake 10 to 15 minutes or until set.
• Cool 10 minutes.
• Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended.
• Add apricots; beat on low speed just until combined.
• Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended.
• Pour over warm cookie base.
• Bake 20 to 25 minutes or until set.
• Cool 30 minutes.
• Place baking chips in small bowl.
• In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips.
• Let stand 1 minute.
• Stir until chips are melted and mixture is smooth.
• Pour and spread over filling.
• Sprinkle with almonds.
• Refrigerate about 2 hours or until set.
• For bars, cut into 9 rows by 4 rows.
• Store covered in refrigerator.

CHOCOLATE DECADENCE ICE CREAM PIE

Steps:

• Make crust:
• Preheat oven to 325°F. Butter 9-inch-diameter metal pie pan or glass pie dish. Mix cookie crumbs and melted butter in bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 10 minutes. Cool completely.
• Make bittersweet chocolate sauce:
• Combine cream, butter, and corn syrup in medium saucepan. Bring to simmer. Remove from heat. Add bittersweet chocolate; let stand 1 minute. Whisk until melted and smooth. Stir in vanilla. Let stand at room temperature until cool and slightly thickened, about 20 minutes.
• Place alternate scoops of chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, and cookies-and-cream ice cream in single layer in cooled crust. Drizzle 1/2 cup chocolate sauce over ice cream. Freeze pie until sauce sets, about 10 minutes. Top pie with scoops of remaining ice cream, alternating flavors and mounding in center. Drizzle 1/3 cup sauce over. Freeze pie until firm, at least 2 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen. Cover and refrigerate remaining chocolate sauce.)
• Stir white chocolate in top of double boiler set over barely simmering water just until melted and smooth. Using small spoon, drizzle white chocolate in thin lines over ice cream pie. Freeze until white chocolate is firm, about 10 minutes. Stir bittersweet chocolate sauce over low heat just until warm. Serve pie with warm chocolate sauce.

CHOCOLATE-ORANGE DECADENCE

Steps:

• For cake:
• Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with waxed paper. Using vegetable peeler, remove peel from oranges in strips. Coarsely chop peel in processor, stopping occasionally to scrap down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add marmalade and puree. Using electric mixer, cream butter with pureed mixture and vanilla in large bowl until light and fluffy. Beat in remaining 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift dry ingredients into small bowl. Mix dry ingredients into batter alternately with orange juice.
• Divide batter between prepared pans. Bake cakes until tops are golden brown and tester inserted in centers comes out clean, about 38 minutes. Cool cakes in pans on racks 10 minutes. Run sharp knife around pan sides to loosen cakes. Turn cakes out onto racks; cool. Peel off paper.
• For the chocolate ganache:
• Bring cream and butter to simmer in heavy large saucepan. Reduce heat to low. Add chopped chocolate and stir until melted. Mix in remaining ingredients. Pour ganache into large bowl. Freeze until very thick but still spreadable, stirring frequently, about 1 hour 15 minutes.
• For glaze:
• Melt marmalade in heavy small saucepan over low heat. Remove from heat. Mix in Grand Marnier.
• Cut each cake into 2 layers. Place 1 layer on plate. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with second cake layer. Brush with 1/4 of glaze. Spread 3/4 cup ganache over. Top with 1 1/2 baskets berries (about 2 1/2 cups). Spread 1/2 cup ganache over third cake layer. Invert, chocolate side down, over berries. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with fourth cake layer. Brush with remaining glaze. Spread 3/4 cup ganache over top of cake. Spoon 1 cup ganache into pastry bag fitted with medium star top. Spread remaining ganache over sides of cake, drawing icing spatula up to create vertical lines. Pipe decorative border of ganache around top and bottom edges of cake. Freeze cake 20 minutes. Arrange remaining berries atop cake, covering completely. (Can be prepared 1 day ahead. Cover cake loosely with plastic wrap and refrigerate.)
• Garnish cake with mint sprigs. Serve cake at room temperature.

DOUBLE DECADENCE CHOCOLATE CAKE WITH SHINY CHOCOLATE ICING

Steps:

• Preheat oven to 300ºF.
• Spray two 9 x 2-inch round cake pans with Crisco No Stick Cooking Spray. Line bottoms with rounds of wax paper or parchment paper; spray again.
• Combine chocolate chips and hot coffee in a bowl. Let mixture stand, whisking occasionally, until chocolate is melted and mixture is smooth.
• Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
• Beat, in the bowl of an electric mixer, eggs until thick and yellow, about 3-5 minutes. Slowly add Oil, milk, vanilla and melted chocolate mixture to eggs, beating until combined well. Add dry ingredients and beat on medium speed until just combined well.
• Divide batter between pans and bake in middle of oven until a toothpick inserted in center comes out clean, 45 minutes.
• Cool layers in pans on racks for 30-45 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.
• Whisk together, in a 1-1/2- to 2-quart saucepan, the cream, sugar and corn syrup. Bring to a boil over medium heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate chips, whisking until chocolate is melted and mixture is smooth.
• Crisco into 3 pieces and add to frosting, whisking until smooth.
• Transfer icing to a bowl and chill until spreadable, about 30 minutes.
• Spread icing between cake layers and over top and sides.

CHOCOLATE DECADENCE WITH WARM RASPBERRY SAUCE

Steps:

• Preheat oven to 350°.
• Line a springform pan with parchment or wax paper and brush with melted butter.
• Wrap bottom and sides of pan in aluminum foil to prevent leaks.
• Place springform pan in a larger pan.
• In a medium saucepan over high heat, bring water and 2/3 cup sugar to a boil; remove from heat.
• Add chocolate and butter; stir to melt (consistency should be smooth; add a little melted butter if necessary).
• Set aside and allow to cool.
• With electric mixer, whip eggs and remaining 1/3 cup sugar at high speed until light and fluffy, about 3 minutes.
• Gently fold chocolate mixture into eggs.
• Spoon batter into prepared pan.
• Pour very hot water into larger pan to come halfway up side of springform pan.
• Bake for 40 minutes or until the top feels firm; set aside and cool 4 to 6 hours.
• To unmold cake, gently heat bottom of springform pan over a small flame or stove top.
• Cut around the edges; remove sides of pan.
• Invert onto a serving plate.
• Gently remove pan bottom and parchment.
• With electric mixer, whip cream and 2 tablespoons sugar to a thick, frosting-like consistency; spread or pipe on cake.
• For the warm raspberry sauce, combine the berries, 1/2 cup sugar and water to a boil.
• Turn down temperature; cook 20 minutes over very low heat.
• Purée in blender and strain mixture through a fine sieve to remove seeds, if desired.
• To serve, cut cake into slices and place a slice on a dessert plate.
• Drizzle top and plates with the warm sauce.

CHOCOLATE DECADENCE

Steps:

• Preheat oven to 350°.
• Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.
• Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.
• Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.

BERRY-CHOCOLATE FRUIT DECADENCE

Steps:

• In large bowl, mix yogurt, chocolate syrup and coconut. Fold in whipped topping.
• In each of 8 dessert or parfait dishes, arrange layer of 1 cup of the strawberries. Top with half of the yogurt mixture. Repeat layers. Serve immediately.

CHOCOLATE DECADENCE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan or line with parchment paper.
• Melt chocolate in the top of a double boiler and mix with melted butter.
• In a large bowl, whip the eggs and sugar to full volume. Gently fold the chocolate into the whipped eggs. Quickly but gently fold in the flour. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until the center feels firm to the touch. Do not turn out of pan until completely cool.

CHOCOLATE DECADENCE SMOOTHIE BOWL

Steps:

• Mix all ingredients in a blender or food processor until smooth.
• Freeze for 10 minutes. Add your toppings and enjoy!