Chocolate decadence cake or flourless chocolate cake is a cake variant which is prepared with chocolate custard. Chocolate, butter and eggs are the main ingredients used in the preparation of such cakes. The cake is prepared in a manner similar to Genoise cake using egg foam and the chocolate is melted and the heat produced by it is used to mould the protein matrix (this only refers to the starch present in the chocolate). Unlike the regular cakes, this variant of chocolate cake is baked in bain-marie. Traditionally, it is counted as a restaurant-style dessert but it also finds prominent mention as a gluten-free dessert.
A very similar cake variant which is prepared with small amount of flour is known as “molten” chocolate cake or “fallen cake” because the egg matrix is collapsed during this preparation. This cake variant is also considered as a restaurant –style dessert.
History of Chocolate Decadence Cake
The history of chocolate decadence cake is integrated within the evolution of chocolate cake. The first recorded mention of the chocolate cake goes back to 18th century and it evolved to its present stage through whole 19th century. The modern day chocolate cake mixes were commercialized by the Duff Company of Pittsburgh in 1930’s. After that such cake mixes were popularized by many food products manufacturers. The chocolate cake mix commercialized by the Duncan Hines in 1950’s triggered an era of cakes dedicated to chocolate. The chocolate decadence cakes gained amazing popularity in US during the 1980’s. By 1990’s there were many such flourless cake variants ruling the food market in US . Today, elegant and flourless cakes like the decadence cake are considered to be the part of modern patisserie.
Chocolate Decadence Cake Recipe
Suffix decadence is added along with chocolate because this cake is enriched with chocolate or cocoa powder. The chocolate not only imparts a distinct identity to this flourless cake but also adds to its silky rich flavor. The cake is mostly served with whipped cream and caramel sauce.
Unsalted butter, bittersweet chocolate, eggs, pure vanilla extract, granulated sugar, cocoa powder, salt, and chocolate glaze is required to prepare this cake. The chocolate glaze can be purchased separately or prepared at home by melting bittersweet chocolate and heavy cream in a double boiler. The cake preparation begins by combining all the ingredients in a bowl. The ingredients are mixed in a regular manner and the cake is baked in Bain –Marie until the center of the cake becomes firm. The chocolate glaze is poured over the cake before refrigerating it. The cake is chilled until the glaze becomes set. The cake is garnished with whipped cream and is mostly served in slices along with candied nuts and caramel sauce.
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