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Thank you Joe! I've copied and re-formatted it. Those mutated paragraphs give me a headache.

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Joined: Dec 12, 2005


Posted to Thread #8067 at 4:53 pm on Sep 28, 2007

<b>Hold onto your seat, Bertha, the big ones a comin': Chocolate Decadence Cake...2 & 1/2 POUNDS of chocolate...ohhh, ya.</b>

Marilyn in FL: Posted: Dec 15, 2000 9:00 AM

First things first: I pulled this off the Internet and into Word to remove the photos, etc. Now I don't know WHO created it. I think it may be the chef from Le Cirque...but can't find it again. My apologies. Anyone who can create a cake that uses 39 oz of chocolate is a god in my book and deserves recognition.

This cake is INTENSIVELY chocolate and the ultimate gift for those who like, nay, LOVE bittersweet chocolate. It's definitely a show-stopper in both looks and elegance of taste. For the rest of us Mickey Mouse milk-chocolateers, well, we'll bow and smile through the accolades and keep a Snicker's bar hidden under the table.

It will also blow every brain cell left standing after preparing and taste-testing bourbon balls to make sure they were perphek...(umm) purfeqe... purrfekk (sheeshhhh)... good! But what a way to go.

[edited] God bless search engines. The recipe and instructions come from Jacques Torres at Le Cirque. My tweaks and comments follow afterward.

<b><i>Flourless Cake:</b></i>
18 oz. bittersweet or semisweet chocolate squares, finely chopped
10 large eggs, separated
10 tablespoons unsalted butter (no substitutes), softened
3/4 cup almond flour or toasted almond flour (*) or 1/2 cup whole blanched almonds
2 tablespoons light corn syrup
1/4 cup dark rum (optional)
3/4 cup sugar

(*) Almond flour is available from New York Cake Center, 800-942-2.539. Toasted almond flour can be bought from King Arthur Flour, 802-649-3881.

<b><i>Truffle Ganache (filling/frosting):</b></i>
2 cups heavy or whipping cream
21 oz bittersweet or semisweet chocolate squares, finely chopped
1/4 cup Grand Marnier or orange-flavored liqueur, or grated peel of 1 orange

Fresh raspberries and mint sprigs, for garnish

1. Prep:
Heat oven to 325F. Grease a 15.5 x 10.5 x 1-inch jelly-roll pan with vegetable shortening or butter. Line the bottom of the pan with parchment paper. Set aside.

2. Make cake:
Place chocolate in medium microwave-proof bowl. Cover with plastic wrap, turning back one corner to vent. Microwave on High 1 = minutes; stir and microwave 30 to 45 seconds more, until chocolate is melted and completely smooth. Keep chocolate covered so it remains warm.

Beat egg yolks, butter, almond flour (if using whole blanched almonds, process nuts with 2 tablespoons of the sugar in food processor until finely ground) and corn syrup in large mixer bowl on medium-high speed, until light and fluffy. Beat in rum, if desired.

Beat egg whites in a clean mixer bowl with clean beaters on medium speed, until foamy. Beat in sugar (or remaining 10 tablespoons sugar, if using whole blanched almonds) 1 tablespoon at a time. Increase speed to medium-high and beat to stiff peaks. Gently fold whites into almond mixture with a rubber spatula, until almost combined. Gently fold in the warm chocolate, until well combined. Spread batter into prepared pan.

Bake cake 30 to 35 minutes, until top springs back when lightly touched and a toothpick inserted in center comes out clean. Cool cake completely on wire rack.

3. Make Truffle Ganache:
Line the bottom of another 15.5 x 10.5 x 1-inch jelly-roll pan with parchment paper. Set aside.
Heat heavy cream in medium saucepan over medium heat, until bubbles begin to form around edge of pan. Place chocolate in medium bowl and pour half of the hot cream over chocolate. Whisk chocolate slowly until smooth. Gradually add remaining hot cream, whisking until chocolate is completely smooth. Stir in orange-flavored liqueur, if desired, or orange peel.

Pour ganache into prepared pan. Let stand at room temperature until ganache is cool and spreadable (the consistency of icing), about 45 to 60 minutes. Makes about 3 3/4 cups.

4. Decorate Cake:
Carefully invert cake onto a cutting board lined with parchment or waxed paper. Peel off parchment from bottom of cake. Trim 1/4-inch from edges of cake. Cut cake crosswise into three 5x10-inch pieces. With long, fiat spatula, lift one piece onto a flat serving platter. Spread 3/4 cup of ganache over top. Repeat layering two more times. Frost sides with 1/2 cup frosting, keeping sides and top as smooth as possible. Refrigerate cake until ganache becomes firm, 15 to 20 minutes.

Fill a large pastry bag fitted with #2 round tip with the remaining 1 cup ganache. Decoratively pipe ganache along top and bottom edge of cake (or use the tines of a fork to draw lines along the cake).

Can be made ahead. Cover and refrigerate cake up to 3 days. Let stand at room temperature 2 hours before sewing.

Garnish cake with raspberries and mint sprigs, if desired. Makes twenty 1/2-inch-thick slices.


510 calories,
39 g total fat,
20 g saturated fat,
154 mg cholesterol,
44 mg sodium,
42 g carbohydrates,
7 g protein,
69 mg calcium,
2 g fiber

<b><i>Marilyn's Notes:</b></i>
Used Callebaut bittersweet (70/30).
Used 2 TBL (not 4) of rum as I wasn't sure how it would taste.
I didn't put any liquor in the icing.
I added another sweeter ganache layer: 8 oz milk chocolate + 2/3 C heavy cream. [edited: Oh my gosh, I just realized that means I pushed this cake up to THREE POUNDS of chocolate!]

To decorate: I cut a piece of heavy cardboard the exact width of the cake. Once the 3 layers were iced, I poured a thin layer of bittersweet ganache over all sides. Let it harden slightly in the fridge, then added a 1” thick layer of the whipped milk chocolate ganache on the top. Then I poured another thin layer of bittersweet. I still had leftover icing so I shaped a dozen little truffle balls and rolled them in cocoa/powdered sugar mixture. Got some fake grape leaves and the sweet little curly-que vines and stuck them on the cake, then piled up the truffle faux grape leaves into a grape-ish looking mound. I even surprised myself at how good it looked.


For anyone still reading, here are the steps simplified.

<b><i>For the cake:</b></i>
Separate eggs.
Whip yolks.
Grind almonds into a flour.
Add to yolks.
Grind up chocolate.
Put in microwave.
Add sugar to whites.
Whip till stiff.
Fold whites into yolks.
Add chocolate.
Cake's done.

<b><i>For the Icing:</b></i>
Heat cream.
Grind up chocolate.
Add to cream.
Icing's done.

<b><i>For the Truffle grapes.</b></i>
Pretend you're four and making mud pies.
Roll chocolate into small balls.
Roll around in cocoa (the truffles, not you.)
Get cocoa on every single object within a 10 foot radius.
Truffle grapes are done.

Or hey, use fresh raspberries and forget this step completely.

There. Put your hat back on, buy some chocolate, and have fun. Just focus on the delicious fact that YOU get to eat any mistakes.

This was my very first flour-less cake. After seeing how easy it was and how good it tasted, it will not be my last.

Pre-icing, the cake had the texture of a soft, gentle brownie with all the calories sucked out. Unfortunately, it didn't.

After icing, the cake became One with the ganache. Most tasters thought this was a good thing. One person said I should register it as a lethal weapon while another person told me I was Evil Incarnate. Upon consideration, I took that as a compliment.

A friend took home a piece to her bittersweet-lovin' husband. George asked for more cake with the same oxygen molecules he used to ask if she could prepare this recipe herself. Luckily, there was a small piece remaining and Nina took that home for him as well. He brought his two small sons—the fruit of his loins—into the kitchen and said, "Daddy loves you very much. But this cake is for Daddy, OK? Not for you. For Daddy."

PS: Personally, while I found the cake beautiful, it was too intensively chocolate for my taste. [And I can honestly say I NEVER thought those words would EVER pass through these lips.]

Jesus saves. Buddha recycles.

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