
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
- 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.
- Beat the eggs with the sugar until light and then beat in the cooled chocolate mixture.
- Stir in the cocoa powder, almonds and the first measure of almond liqueur.
- Pour the batter into a well-greased and lined 23cm x 23cm cake tin. Smooth the surface evenly.
- 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
- Scoop the pulp from the passionfruit and stir in the sugar and almond liqueur. Stir until sugar dissolves. Keep refrigerated. Makes 1¼ cups.
Comments (0)
Please login to submit a comment.