I was introduced to this recipe in Seattle. True to its name, it really is decadent and will feed a large number of people. I suggest accompanying it with a fruit sauce such as the passionfruit and Amaretto coulis to counterbalance its sensational, if not over-the-top, richness.

Ingredients

• 500 grams bittersweet chocolate
• 500 grams unsalted butter, diced
• 6 eggs
• ½ cup caster sugar
• 1 cup sifted cocoa powder
• 2 cups ground almonds, lightly toasted
• ¼ cup Amaretto liqueur (almond liqueur)

Passionfruit and amaretto coulis

• 8-10 passionfruit, halved
• ½ cup caster sugar
• ¼ cup Amaretto

Method

1. Put the chocolate and butter into a microwave proof bowl and heat carefully on a medium power, stirring occasionally until melted evenly. Allow it to cool.
2. Beat the eggs with the sugar until light and then beat in the cooled chocolate mixture.
3. Stir in the cocoa powder, almonds and the first measure of almond liqueur.
4. Pour the batter into a well-greased and lined 23cm x 23cm cake tin. Smooth the surface evenly.
5. Bake in a water-bath for 40 minutes or until a knife comes out clean when inserted in the centre. Cool the decadence on a rack for 2-3 hours before transferring to a refrigerator for 4-6 hours. Remove from the fridge 1-1½ hours before serving. Serve in wedges dusted with icing sugar and cocoa if wished.

Passionfruit and amaretto coulis

1. Scoop the pulp from the passionfruit and stir in the sugar and almond liqueur. Stir until sugar dissolves. Keep refrigerated. Makes 1¼ cups.