Chocolate Decadence Cake I

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan with butter and line the bottom with parchment paper for easy release. (5 minutes)

Recipe View In a large heatproof bowl, combine the semisweet chocolate chips and chopped unsweetened chocolate. (2 minutes)

Recipe View In a saucepan, combine the water and 1 1/2 cups of sugar. Heat over medium heat, stirring until the sugar dissolves. Bring to a boil, then immediately pour the hot sugar syrup over the chocolate mixture. Let it sit for 1 minute to melt the chocolate, then stir until smooth and glossy. (10 minutes)

Recipe View In a separate bowl, using an electric mixer, whip the eggs with the remaining 1/4 cup of sugar until light, thick, and pale yellow in color. This may take 5-7 minutes. (7 minutes)

Recipe View Gently fold the egg mixture into the melted chocolate mixture in two additions, being careful not to deflate the eggs. (5 minutes)

Recipe View Pour the batter into the prepared 10-inch cake pan. (2 minutes)

Recipe View Place the cake pan on a baking sheet and fill the baking sheet with hot water, creating a water bath. This helps the cake bake evenly and prevents it from drying out. (3 minutes)

Recipe View Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs. (50 minutes)

Recipe View Carefully remove the cake pan from the water bath. Let the cake cool in the pan for 20 minutes before inverting it onto a serving plate. (20 minutes)

Recipe View Refrigerate the cake for at least 3 hours, or preferably overnight, to allow it to firm up. (180 minutes)

Recipe View Just before serving, whip the chilled heavy cream until stiff peaks form. Garnish the cake with whipped cream and serve immediately. (10 minutes)