Narsai David Recipe: Chocolate Decadence

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Narsai David stands near a rice paddy in Tai Dong, Taiwan. (KCBS)

Narsai David stands near a rice paddy in Tai Dong, Taiwan. (KCBS)

Narsai David (CBS) Narsai David
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SAN FRANCISCO (KCBS)— Chocolate Decadence is really an easy cake to make. There’s only five ingredients; chocolate, butter, sugar, flour and eggs. It comes together so simply and yes it is decadent.

It’s a recipe that came about many years ago in the days of Narsai’s Restaurant in Berkeley. It was for a friend who was having a dinner party who had an extensive collection of port wines and needed a dessert. So this rich chocolate dream was about the only thing that could stand up to port.

I like to serve it with raspberry puree. It’s an equally easy dish and the recipe is included.

The original Chocolate Decadence as created by Narsai’s Restaurant, Berkeley.

CHOCOLATE DECADENCE
Yield: 12 Servings

1 lb. semi-sweet chocolate
5 oz. sweet butter
1 TBS sugar
1 TBS *flour
4 whole eggs

Melt chocolate with butter in double boiler until just melted. Set aside. Beat whole eggs and sugar in double boiler until sugar dissolves and mixture is lukewarm (do not overcook). Remove from heat and whip until quadrupled or until thickened. Fold flour into eggs. Stir ¼ egg mixture into chocolate, then fold into egg mixture. Bake in 8-inch floured, buttered, papered pan in a 425 degree oven for no longer than 15 minutes. (Cake will be liquid in center.) Freeze, preferably overnight before removing from pan. Carefully dip bottom of pan into hot water to un-mold. Mask with whipped cream. Decorate with shaved chocolate. Refrigerate until serving.

Serve with Raspberry Puree

FROSTING

Whip: 1-1/2 cups cream
With: 1 tsp vanilla
1 TSB sugar

RASPBERRY PUREE

Defrost one 10-12 oz. package frozen raspberries. Puree in blender. Press through a fine sieve to remove seeds. Sweeten with sugar to taste.

*NOTE: This is the original recipe. As there is a great interest now in gluten free baking, I have tested it with corn starch and found it to work perfectly well. In fact I’m sure that rice flour, potato flour, or most any other type of flour will work.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53am, 12:53pm and 4:53pm, and at 2:53am Sunday on KCBS All News 740AM and 106.9FM.

(Copyright 2012 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

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