Chocolate Decadence

Chocolate Decadence

Living with someone with gluten intolerance usually throws a curveball when it comes to holiday baking. Valentine’s Day is one holiday was gluten intolerance actually helps in selecting the perfect melt-in-your-mouth gift. No flour needed, who can resist chocolate, whip cream, and sugar?

Chocolate Decadence ingredients

The recipe and detailed instructions are at the end of this post. We need unsalted butter, bittersweet chocolate, water, granulated sugar, eggs, and heavy cream. All the ingredients measured out. Ready, set, bake…

Lining a cake pan

Rub cold butter on the inside surface of the 10 inches (25 cm) cake pan and place a parchment paper liner on the bottom.

Preparing a pan so that you can easily remove the cake after it is baked can be done in many ways. I like to keep the paper insert that comes in the pan when you purchase it. I glue that to a thick piece of cardboard and cut it out to use as a template for cutting parchment paper. I keep the template in the pan when its stored so I have easy access to it as well as a nice place to make notes about the pan.

Making the chocolate

In a saucepan over medium heat combine the water and 6 ounces of the sugar and bring to a boil. Remove the pan from the heat and stir in the chocolate until melted and combined. Add the butter and stir until its melted and incorporated completely. Set the pan away from the stove to cool the chocolate mixture.

Folding the eggs

In a mixer with the whisk attachment whip the eggs and 3 ounces of sugar at high speed until light and fluffy (about 3 minutes). Be careful not to over whip or the mixture will be hard to work with and make your finished cake fall apart.

Gently fold the chocolate (it can be warm but not hot) into the whipped eggs and sugar. Pour the batter into the prepared cake pan. Place the cake pan on a baking sheet with a raised edge that is deep enough to hold an inch of water. Place the pan on the oven rack in the middle of the oven and pour the water onto the sheet to create a water bath. Carefully push the rack back into the oven and bake for 40 minutes or until the top of the cake is firm to the touch. Refrigerate the cooled cake for 120 minutes or overnight so that the chocolate sets so the cake can be cut.

Transferring cake to plate

Once the cake has set gently move the cake pan over a burner on the oven for a few seconds to loosen the cake edges from the pan. Slide a paring knife around the outside of the pan.

Invert the cake on the dish you plan on presenting the cake on (the cake cannot be moved to another plate once it’s been removed). Pull up on the sides of the pan, your cake should slide out. If not use the burner to warm it some more and try again. Peel the parchment paper off the top of the cake.

With a stand mixer and the whisk attachment whip the cream with 1 tablespoon of sugar until just under stiff peaks. Put about a third of the whipped cream in a pastry bag with a tip of your choice (the larger the tops opening the better).

Chocolate Decadence Decorating

Find the center of the cake by marking it into fourths with a knife. Starting at the center point pipe the whipped cream in a circle with each circle touching the last one. Add more whipped cream to the pastry bag as needed until the whole top surface of the cake is covered. Sprinkle chocolate shavings on the top of the whipped cream.

Chocolate Decadence

Garnish as you wish. I used a raspberry and mint leaves. When served I placed three mint leaves and a raspberry on the top ousted/crust edge and a small pool of raspberry sauce on the plate

Recipe: Chocolate Decadence

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition, Bo Friberg Print Recipe
Yield: 12 slices


  • Unsalted butter
  • 13 ounces (370 g) bittersweet chocolate
  • .625 cups (150 ml) water
  • 6 ounces (170 g) granulated sugar
  • 1/2 pound 1 ounces (255 g) unsalted butter, at room temperature
  • 6 eggs
  • 3 ounces (85 g) sugar
  • 1 1/2 cups (360 ml) heavy cream
  • 1 tablespoons (15 g) granulated sugar
  • Milk Chocolate shavings


  1. Butter and line one 10 inches (25 cm) cake pan.
  2. Break the chocolate into small pieces and cut the butter into pieces (about 1 inch by 1-inch squares).
  3. Put the water and 6 ounces (170 g) sugar in a saucepan and bring to a boil. Remove the pan from the heat. Add the chocolate pieces and stir until the chocolate is melted and incorporated. Add the butter, in chunks, and stir until melted. Set aside to cool.
  4. Whip the eggs with the 3 ounces (85 g) sugar at high speed for about 3 minutes. The mixer should be light and fluffy. Do not over whip to stiff peaks. Fold the cooled to room temperature melted chocolate into the egg mixture.
  5. Put the batter in the prepared pan. Place the pan in a water bath.
  6. Bake at 350°F (175°C) for 40 minutes or until the top is firm. Refrigerate the cake until the chocolate is set (at least 2 hours – overnight is best).
  7. Remove the cake from the pan by warming the outside of the pan on a burner, and invert the cake pan onto a final serving platter. Peel the circle of baking paper off the top of the cake.
  8. Whip the cream with 1 tablespoons (15 g) sugar until just under stiff peaks. Place the whipped cream in a pastry bag with a large tip of your choice. Starting at the center of the cake pipe the whipped cream in a circle with each circle touching the last one, covering the top of the cake.
  9. Sprinkle chocolate shavings over the top and garnish as you wish.

Important note: this is a very delicate cake – cut the cake using a thin knife dipped in hot water, after every single cut clean the knife off and run under warm water again (the cake is sticky and tender and will fall apart if sliced at room temperature or with a knife that’s not cleaned between each slice).

Leave a Reply

Your email address will not be published. Required fields are marked *