Recipes Desserts Cakes Chocolate Cake Recipes Chef John's Chocolate Decadence 4.9 (72) 60 Reviews 23 Photos This dessert is pure decadence. The flourless chocolate decadence cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence, and this dessert is that — and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate lovers will be in heaven. Serve with ice-cold fresh raspberry sauce. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on January 5, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 23 23 23 23 Prep Time: 15 mins Cook Time: 25 mins Additional Time: 1 hr 30 mins Total Time: 2 hrs 10 mins Servings: 12 Yield: 1 9-inch cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 18 ounces semisweet chocolate, chopped 10 tablespoons unsalted butter 5 large eggs, at room temperature 4 teaspoons white sugar 4 teaspoons all-purpose flour 1 pinch cayenne pepper 1 pinch salt Directions Preheat the oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan. Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from the heat. Beat eggs and sugar together in a bowl with a whisk or electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine. Pour 1/4 of the egg mixture into the chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until combined. Pour batter into the prepared pan. Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, about 30 minutes. Wrap in aluminum foil and refrigerate until chilled, at least 1 hour. Unknown Recipe Tip If you want to remove your cake from the pan for presentation, just set it in a pan of hot water for a minute and it will pop right out. Editor's Note: Please note the addition of a raspberry coulis when using the magazine version of this recipe. I Made It Print 197 home cooks made it! Nutrition Facts (per serving) 333 Calories 25g Fat 26g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 333 % Daily Value * Total Fat 25g 32% Saturated Fat 14g 71% Cholesterol 103mg 34% Sodium 43mg 2% Total Carbohydrate 26g 10% Dietary Fiber 3g 11% Total Sugars 23g Protein 6g 12% Calcium 14mg 1% Iron 3mg 14% Potassium 32mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.