For an even richer flavor, use high-quality dark chocolate with a cocoa content of 70% or higher. To prevent sticking, line the bottom of the cake pan with parchment paper before buttering and flouring. Serve chilled with fresh raspberry sauce, whipped cream, or a dusting of cocoa powder. The cayenne pepper adds a subtle warmth that enhances the chocolate flavor; adjust to your preference. This cake is best enjoyed within 2-3 days of baking.
Chef John's Chocolate Decadence
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME2 hrs 10 mins
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SERVING12 People
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VIEWS223
Indulge in the ultimate chocolate fantasy with this flourless decadence cake. A rich, intense, and utterly satisfying treat for true chocolate aficionados. Serve chilled with a vibrant raspberry sauce to cut through the richness and elevate the experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol103 mg
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Fiber3 g
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Protein6 g
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Saturated Fat14 g
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Sodium43 mg
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Sugar23 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 425 degrees F (220 degrees C). Generously butter and flour a 9-inch cake pan. (5 minutes)
02 Step
Recipe View Melt the chocolate and butter in a double boiler over simmering water, stirring until smooth and fully combined. Ensure no water touches the bottom of the top bowl. Remove from heat. (10 minutes)
03 Step
Recipe View In a separate bowl, whisk together the eggs and sugar until the mixture is pale, thick, and forms a ribbon when the whisk is lifted. This may take 5-10 minutes using an electric mixer or longer by hand. (10 minutes)
04 Step
Recipe View Sift in the flour, cayenne pepper, and salt into the egg mixture. Gently fold to combine, being careful not to overmix. (2 minutes)
05 Step
Recipe View Gradually incorporate the melted chocolate mixture into the egg mixture in two additions, mixing until just combined after each addition. (3 minutes)
06 Step
Recipe View Pour the batter into the prepared cake pan and spread evenly. (1 minute)
07 Step
Recipe View Bake in the preheated oven until the edges are set, but the center still jiggles slightly when the pan is gently shaken. This should take approximately 14-15 minutes. (15 minutes)
08 Step
Recipe View Cool the cake to room temperature in the pan, about 30 minutes. Then, wrap it tightly in aluminum foil and refrigerate for at least 1 hour, or preferably longer, to allow it to chill completely. (90 minutes)
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Fritz Collins
Feb 15, 2025Be careful not to overbake, mine was a little dry the first time I made it.
Leonor Mcdermott
Nov 15, 2024Easy to follow recipe, and the cake turned out perfectly. I served it with raspberry sauce, and it was a hit.
Stanford Sawayn
Oct 14, 2024Mine was a little too fudgy in the middle, but I think I just needed to bake it a couple minutes longer. Still delicious!
Albin Hansen
Sep 7, 2024The instructions were clear and the cake was divine. Definitely worth the effort.
Cooper Botsford
Apr 20, 2024This cake is insane! So rich and decadent, just like the recipe says. The cayenne pepper is a stroke of genius.
Dena Dibbertheathcote
Feb 1, 2024This is now my go-to chocolate cake recipe. Thank you!
Vida Upton
Sep 19, 2023I was a little scared of the cayenne pepper, but it really does add something special. My family devoured this!
Candace Nicolas
Aug 30, 2023I halved the recipe and baked it in ramekins for individual desserts. Worked perfectly!