Chocolate Decadence Cake
Flourless-style chocolate decadence cake with bittersweet and unsweetened chocolate, espresso, and whipped egg whites. Dense, fudgy, and dusted with powdered sugar through a stencil.
YIELD
12 servingsPREP
20 minCOOK
45 minREADY
80 minThis chocolate decadence cake is closer to a dense truffle than a traditional layer cake. Two types of chocolate melt with brewed espresso and a full cup of butter into a glossy, intensely rich base. Whipped egg whites folded in at the end give it just enough lift to keep it from being pure ganache.
The cake is meant to fall as it cools. That collapse is not a failure. It creates the dense, fudgy center that makes this style of cake so satisfying. Pull it from the oven when a toothpick still has moist crumbs attached, not when it comes out clean. Clean means overbaked, and overbaked means dry.
Folding egg whites into chocolate batter requires patience. Stir a quarter of the whites in first to lighten the mixture and bring the textures closer together. Then fold the rest in gently, keeping as much air as possible. Big, sweeping folds from the bottom up, not stirring.
Kitchen Tips
- Separate eggs while cold, but whip the whites at room temperature. Cold whites take longer to reach stiff peaks and hold less air.
- Use freshly brewed espresso, not instant. The real thing adds depth that instant coffee cannot match.
- This cake improves overnight. Make it a day ahead, cover it in the pan, and the flavors deepen and the texture firms up.
- Dust with powdered sugar through a doily or stencil right before serving. Do it too early and the sugar absorbs moisture and disappears.
Variations
- Add a tablespoon of bourbon or Grand Marnier to the melted chocolate for boozy warmth.
- Serve with unsweetened whipped cream to balance the richness.
- Top with fresh raspberries for a tart, fruity contrast against the deep chocolate.
Ingredients
Directions
Position rack in center of oven and preheat to 350℉ (180℃).
Butter 10-inch-diameter springform pan with 2-inch-high sides.
Melt both chocolates with coffee and butter in heavy medium saucepan over medium-low heat, stirring until smooth.
Pour into large bowl.
Cool.
Mix in vanilla extract.
Using electric mixer, beat yolks with both sugars in medium bowl until slowly dissolving ribbon forms when beaters are lifted.
Fold yolk mixture into chocolate mixture.
Fold in flour.
Using electric mixer fitted with clean, dry beaters, beat whites in another large bowl until almost stiff.
Fold ¼ of whites into chocolate mixture to lighten.
Gently fold in remaining whites.
Gently pour batter into prepared pan.
Bake until toothpick inserted in center comes out with moist crumbs still attached, about 45 minutes.
Transfer to rack and cool (cake will fall).
Can be prepared 1 day ahead.
Cover cake in pan with plastic wrap and let stand at room temperature.
Run small knife around cake pan sides to loosen if necessary.
Release pan sides of cake.
Invert cake onto plate.
Place stencil or doily atop cake.
Sift powdered sugar over.
Remove stencil from cake and serve.
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