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Chocolate Decadence

  • Makes 1 cake
Chocolate Decadence

This is truly decadent and will feed a large number of people. Serve it with fresh berries in summer to counter-balance the richness.


  • 500 grams unsalted butter, chopped
  • 500 grams bittersweet chocolate, chopped
  • ½ cup sugar
  • 6 eggs lightly beaten
  • 1 cup sifted cocoa powder
  • 2 cups almonds ground and toasted lightly
  • 4 tblsp almond liqueur


  1. Put the butter and chocolate, coarsely chopped, in a microwave-safe dish and cook on medium power for 4-5 minutes or until the chocolate has just melted. Stir to combine to a smooth sauce. Cool.
  2. Beat the eggs with the sugar until light and then beat in the cooled chocolate mixture. Stir in the cocoa powder, almonds and almond liqueur.
  3. Pour the batter into a well greased and lined 23cm x 23cm cake tin. Smooth the surface evenly.
  4. Bake in a water bath (bain marie) 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.
  5. Serve cut into squares, or use cutters to make shapes such as hearts, and serve with thickened cream and fruit.

Cooks Tips

- This recipe can be easily halved. Cook in an 18cm cake tin for 35-40 minutes - Left-over cake can be refrozen. Defrost overnight in the refrigerator before serving.

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