The New Chocolate Decadence

from Chocolate and the Art of Low-Fat Desserts

In the late seventies and eighties, the ultimate chocolate dessert was called Chocolate Decadence. Made with only one tablespoons of flour and a full pound of chocolate, it was so rich that it needed whipped cream and raspberry sauce to lighten it! If you loved it then and yearn for it now, salvation is at hand. With half the calories and a quarter of the fat per serving (less if you count the whipped cream that went with the original), this may be the richest light dessert in the world. Be sure to use a superb brand of the best cocoa you have.

Serves 12. Make 1 day before serving.
WORK TIME: 30 MINUTES
BAKE TIME: 30 MINUTES
CHILL TIME: 24 HOURS

INGREDIENTS:
5 OUNCES BITTERSWEET OR SEMI-SWEET CHOCOLATE, CHOPPED FINE
1 WHOLE EGG
1 EGG, SEPARATED
1 TEASPOON VANILLA EXTRACT
1 EG WHITE
1/8 TEASPOON CREAM OF TARTAR
1/2 CUP PLUS 1/2 TABLESPOON UNSWEETENED DUTCH PROCESS COCOA
2 TABLESPOONS ALL PURPOSE FLOUR
2/3 CUP PLUS 1/4 CUP SUGAR
3/4 CUP LOWFAT (1%) MILK

EQUIPMENT:
8-INCH ROUND CAKE PAN WITH SOLID BOTTOM, 1 1/2 - 2 INCHES DEEP
OVENPROOF BAKING DISH OT SKILLET, AT LEAST 2 INCHES DEEP AND 2 INCHES WIDER THAN THE CAKE PAN

1. Position the rack in the lower third of the oven and preheat to 350 degrees. Spray the sides of the cake pan with vegetable oil spray and line the bottom with parchment paper. Put a kettle of water on boil for Step 4.
2. Place the chocolate in a large mixing bowl. Combine 1 whole egg and 1 egg yolk in a small bowl with the vanilla. Place the 2 egg whites in a medium bowl with the cream of tartar. Set all 3 bowls aside.
3. Combine the cocoa, flour, and 2/3 cup sugar in a 1- 1 1/2-quart heavy-bottomed saucepan. Whisk in enough of the milk (about half) to form a smooth paste. Mix in the remaining milk. Cool over medium heat, stirring constantly with a wooden spoon or heatproof paddle to prevent burning (especially around the bottom edges), until the mixture begins to simmer. Simmer very gently, stirring constantly, for 1 1/2 minutes. Pour the hot mixture immediately over the chopped chocolate. Stir until he chocolate is completely melts and smooth. Whisk in egg and vanilla mixture. Set aside.
4. Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and smooth the top. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come about a third way up the sides of the cake pan. Bake for exactly 30 minutes. The surface of the torte will spring back when very gently pressed but it will still be quite gooey inside. Remove cake pan and water pan from oven. Remove the cake pan from the water and cool completely on a rack. Wrap in plastic and refrigerate overnight before serving. Dessert may be refrigerated for up 2 days or frozen for up to 2 months.
5. To serve: Unmold by sliding a thin knife or metal spatula around the sides of the pan to release the torte. Place a piece of wax paper on top of the torte. Invert a plate on top of the wax paper and invert torte into plate. Remove pan and peel away paper liner. Turn torte right side up and remove wax paper. Cut into wedges with sharp thin knife. Dip the knife in hot water and wipe it dry between each slice. Or cut it with dental floss like a moist cheesecake. Serve each slice with about 2 tablespoons of raspberry sauce and a dollop of whipped cream, if desired.

Serves 4 to 6

© 1994 by Alice Medrich