Image courtesy of Belle Epicurean.A finished decadence cake at Belle Epicurean that has been unmolded and dipped in dark chocolate.This recipe is part three of our conversation with Carolyn Ferguson, the mastermind of all things sweet, buttery, and flaky at Belle Epicurean. To learn more about Ferguson, read part one and part two of our talk. These little chocolate cakes are individually-sized, so you get the pleasure of having one all to yourself. Chocolate Decadence Cake
4 ounces (1 stick) salted butter 8 ounces bittersweet chocolate (or any chocolate between 65% and 70% cacao) 1/4 cup all purpose flour 4 large eggs 2 large egg yolks 1/2 stick vanilla bean, scraped of its seeds (use seeds only, not husk) 4 ounces granulated white sugar Using a hot water bath, melt the butter with the chocolate and flour until completely smooth. While the chocolate is melting, whip the egg, yolk, vanilla, and sugar until it is triple in volume and a pale yellow ribbon has formed. When the ‘ribbon’ has been achieved, pour the melted chocolate mixture into egg. Fold together until the batter is homogenous. Try not to loose volume. Cover and refrigerate batter for 4 hours or up to overnight. After 4 hours or overnight, remove batter from fridge and spoon into 6-8 tall-rimmed ramekins, filling them about 3/4th full. Bake in a 350 degree oven for 10 minutes. Serve immediately.