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Mom T's Chocolate Decadence

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“This recipe is the ultimate for chocolate lovers. It calls for semisweet chocolate but can be made with milk chocolate. Our family thinks that is too sweet so we stick with the semisweet. My Mom wrote this down years ago, while watching a chef on TV make it. Unfortunately she forgot to write down who it was. One of my friends used to ask my Mom to make it for her birthdays every year, as she said it was the closest to Heaven she could get.”
1 cake

Ingredients Nutrition


  1. Prepare an 8" cake pan with butter and flour, line bottom of pan with parchment paper. Butter and flour parchment paper also.
  2. Melt chocolate and margarine in double boiler.
  3. In the meantime, beat eggs and sugar until 4 times original volume, over hot water.
  4. Fold flour into chocolate. Fold a little chocolate mixture into the egg mixture to temper it. Then fold the remaining chocolate mixture into it.
  5. Pour into prepared pan. Bake for 15 minutes. It will be sticky in the middle.
  6. Cool on wire rack and then wrap in foil and put in the freezer overnight.
  7. Before serving - Beat whipping cream and pipe around the edges of the cake. Fill the center with whipping cream also. Decorate with shaved chocolate. Serve with raspberry puree' on the side.

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