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Glutenfreeda's Recipe Index
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Chocolate Decadence

Cummulative Rating
N/A
Servings
Makes 12-15 servings.
Difficulty
Medium

Ingredients

16 ounces semisweet gf chocolate, coarsely chopped
1-1/4 sticks (10 Tablespoons) unsalted butter, cut into 10 pieces (room temperature)
5 large egg yolks (room temperature)
5 large egg whites (room temperature)
1/4 teaspoon cream of tartar
1 Tablespoon sugar
Powdered sugar
Raspberry sauce

Directions

Preheat the oven to 325 degrees F. Grease an 8x2-inch round cake pan and line the bottom with wax or parchment paper.

Combine chocolate and butter in a large heatproof bowl. Set the bowl in a large pan of barely simmering water; stirring frequently until chocolate and butter are warm, melted and smooth. Remove from heat and whisk in egg yolks.

In another large bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Increase the speed to high and gradually add the sugar. Beat until stiff peaks form. Using a rubber spatula fold one quarter of the egg whites into chocolate mixture. Once combined, fold in remaining whites. Scrape batter into pan and spread evenly. Set the pan in a large shallow baking dish and pour enough water into it to reach halfway up the sides of the cake pan. Bake for exactly 30 minutes; the top of the cake will have a thin crust and the interior will still be gooey. Set the cake pan on a rack to cool completely. Refrigerate overnight.

Slide a thin knife around the cake to detach it from the walls of the pan. Invert the cake onto a cake platter and peel off the paper liner. Sprinkle with powdered sugar.

Store in the refrigerator but remove 1 hour before serving to allow the cake to soften. Slice into thin slices and serve on top Raspberry Sauce.

Tips

Choose a fine quality chocolate when making this cake - it will make all the difference in the world.

Serve in very thin wedges on top a delicious Raspberry sauce

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