Chocolate Decadence Cake-is a delicious recipe and a quite lengthy one but this is totally worth all the effort and time that goes into it.The result will be a super rich tasting, very chocolaty, smooth, mousse-like moist cake with an optional Candied Orange Peel garnish.(recipe included if desired). This will become the best chocolate cake you have ever had. It is named Decadence for a reason! It is a show stopper that everyone will rave over. It is much healthier also than the original recipe. Low in fat, low in calories, low in carbohydrates low in cholesterol, low in sodium, Heart-Healthy and a WeightWatchers (7) PointsPlus recipe. Christmas, Thanksgiving, Easter, Birthdays or any special event will be well suited for this cake. Makes 12 servings. Chocolate Decadence Cake will be loved by all of your family, friends and guests.
Prep Time: About 30 Minutes.
Cooking Time: 35 to 40 Minutes.
Refrigeration Time: (2 hours minimum to overnight).
Non-Stick cooking spray
(7 oz) 60-70% bittersweet chocolate,
finely chopped (about 1-1/3 cups)
1/3 cup unsweetened cocoa powder
2 tbsp all-purpose flour
2/3 cup + 1/4 cup granulated sugar,
1/8 tsp salt
1 cup skim or 2% milk
2 large egg yolks,
at room temperature*
1 tsp vanilla extract
3 large egg whites, at room temperature
1/8 tsp cream of tartar
TIP* To bring an egg to room temperature, submerge it (in the shell) in a bowl of
lukewarm (not hot) water for 5 minutes.
Candied Orange Peel Ingredients: (optional)
1/2 cup sugar
1/4 cup water
1. Position rack in lower third of oven; preheat oven to 350° F. Line the bottom of an 8 or 9 inch cake pan (1-1/2 to 2 inches deep) with parchment paper and coat the sides of the pan with cooking spray. Put a kettle of water on to boil for Step 6.
2. Place chocolate and cocoa powder in a large bowl.
3. Combine flour, the 2/3 cup sugar and salt in a small heavy saucepan. Whisk in just enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the sides and bottom edges of the saucepan), until the mixture begins to bubble. Boil gently, stirring constantly, for 2 to 2-1/2 minutes (the mixture will get very thick and then you may notice that it thins ever so slightly as the starch cooks). Scrape the hot mixture immediately over the chocolate and cocoa. Stir until the chocolate is completely melted and smooth. The batter will be very thick. Stir in the egg yolks and vanilla.
4. Place egg whites and cream of tartar into a mixing bowl nd beat with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar, beating on high speed until the egg whites are stiff but not dry.
5. Gently fold about 1/4 of the egg whites into the chocolate batter to lighten it. Gently fold in the remaining egg whites until no white streaks remain. Scrape the batter into the cake pan, smoothing the top.
6. Set the cake pan in a larger baking pan and place on the oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the side of the cake pan. Bake until the surface of the cake is slightly crusted and springs back when gently pressed, 20 to 25 minutes. NOTE: The cake will still be quite gooey inside. (If not using the candied orange peel, skip to Step 10).
7. Meanwhile, to prepare candied orange peel (if using): Using a vegetable peeler, remove zest from oranges in 11/2 to 2-inch long strips. Cut the strips into very thin widths, about 1/8 inch wide. Cook in a small saucepan of boiling water for 5 minutes. Drain. Bring more water to a boil and cook the orange peel for another 5 minutes. Drain.
8. Bring the 1/2 cup sugar and 1/4 cup water to a simmer in a small saucepan, stirring until the sugar dissolves. Add the orange peel, cover and simmer for 3 minutes. Transfer the syrup and peel to a bowl. Cover and chill overnight.
9. Using a slotted spoon, transfer the orange peel to paper towels to drain before using.
10. Remove the pans from the oven. Transfer the cake pan to a wire rack and cool completely, about 2 hours. Cover with plastic wrap and refrigerate overnight before serving. NOTE: Cake may be covered and refrigerated for up to 2 days.
11. TO SERVE: Soak the blade of a thin knife in a cup of very hot water until warm. Slide the knife around the sides of the pan to release the cake. Place a piece of wax paper on top of the cake. Invert a plate over the wax paper and invert the pan onto the plate. Remove the pan and peel away the paper liner. Place a serving plate over the cake and turn the cake right-side up again; remove the wax paper. Dip a sharp knife in hot water and wipe it dry before cutting each slice. Serve cake garnished with the Candied Orange Peel, if desired.
YIELD: 12 Servings.
Serving Size: 1 slice per serving.
Weight Watchers PointsPlus = 7
Carb Choices: 2
2 Other Carbs + 1 Fat
Calories: 230, Total Fat: 6g, Saturated Fat: 3g, Cholesterol: 35mg, Sodium: 49mg, Sugars: 23g added, Carbohydrates: 29g, Fiber: 2g, Protein: 23g, Potassium: 92mg
Original Recipe and Image from: Eating Well, Inc. http://www.eatingwell.com/recipes/chocolate_decadence.html
DISCLAIMER: WeightWatchers is a registered trademark of WeightWatchers International Inc. Points, PointsPlus and SmartPoints are trademarks of WeightWatchers International Inc. Authentic information about the program is only available at your local WeightWatchers meeting. This site is not affiliated with WeightWatchers International in any way and WeightWatchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a WeightWatchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.