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Chocolate is high in antiinflammatories and antioxidants that may help prevent cancer and cardiovascular disease, and may help maintain cognitive function.
This week’s recipe for Chocolate Decadence ushers out the month in delicious style. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes and testing of new recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“When we don’t have the words chocolate can speak volumes.”
Joan Bauer
Chocolate Decadence
Category
CCSA Blog
Healthy Eating
Adapted from Chocolate Decadence, Veronica di Rosa, Janice Feuer, Rebecca Martinez (1976)
Ingredients
- 1 pound dark sweet chocolate (the recipe was developed with Ghirardelli dark sweet chocolate; on her blog, Ms. Feuer currently recommends Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar)
- 5 ounces sweet butter (sweet butter is the same as unsalted butter)
- 4 large eggs (the version of the recipe that appears in Sweets for Saints and Sinners [1980] by Ms. di Rosa and Feuer has 5 eggs)
- 1 Tbsp sugar
- 1 Tbsp flour
- 2 cups heavy whipping cream
- 1 Tbsp powdered sugar
- 1 teaspoon pure vanilla extract
- Chocolate curls made from ¼ pound dark sweet chocolate
- 8 ounces fresh or frozen raspberries
Instructions
- Preheat oven to 450°F. Cut a round of parchment paper to fit perfectly in the inside bottom of an 8-inch round cake pan.
- In the top of a double-boiler, melt 1 pound dark sweet chocolate together with the butter. As soon as they are melted and satiny smooth, remove from the heat.
- Place the eggs and sugar in the top of a double boiler (or place a mixing bowl in a pan of gently simmering water; for most efficiency, use the bowl for a stand mixer) and whisk constantly until the sugar dissolves and the mixture darkens and becomes barely warm to the touch. Acting quickly, remove the eggs from the heat and beat at the highest speed of an electric mixer until they reach their potential triple volume and are the consistency of lightly whipped cream (5–10 minutes). Gently fold in the flour, then mix a third of the egg mixture into the chocolate. When combined, fold the lightened chocolate into the remaining egg mixture until no longer marbled. Pour the batter into the prepared cake pan and tap lightly on the work surface. Bake in the oven for NO MORE THAN 15 minutes. The cake will be soft in the center and crusty on top. When cool, place the cake, still in its pan, into the freezer overnight. The cake can be frozen for up to 1 month.
- To decorate for serving, whip the heavy cream with the powdered sugar and vanilla extract. It should be smooth, silky, and firm enough to hold its shape when piped. Do not overwhip.
- To make chocolate curls, have the ¼ pound dark sweet chocolate slightly above room temperature and use a potato peeler.
- Purée and strain the raspberries and place into a pretty bowl. (Note: A chunky sauce or whole raspberries can be substituted.)
- Remove the cake from the freezer and then from its pan by momentarily spinning the pan over high heat. (Note: Instead, you can warm the pan briefly with a well wrung-out, hot, wet towel.) Turn the cake out onto a flat platter and remove the parchment paper. Mask the cake with two-thirds of the whipped cream. Pile the chocolate curls in the center, then pipe rosettes with the remaining whipped cream around the top edge of the cake. Refrigerate the decorated cake but remove from the refrigerator 15 minutes before serving. (Note: You can also just serve slices of cake with a dollop of whipped cream.) Pass the raspberry purée.