Chocolate Decadence – CrossFit Series


Chocolate Decadence

Ingredients for the Cake:

  • 30 Ounces Semi-Sweet Chocolate
  • 15 Ounces Grass-Fed Butter
  • 1 Tablespoon Pure Vanilla Extract
  • 9 Whole Eggs, at room temperature
  • 1 Teaspoon Coconut Oil

Ingredients for the Ganache:

  • 1.25 Cups Heavy Cream
  • 1 Tablespoon Instant Coffee for a Mocha Ganache (Optional)
  • 10 Ounces Semi-Sweet Chocolate
  • 2 Ounces Grass-Fed Butter
  • 1 Teaspoon Pure Vanilla Extract

Preparation Instructions for the Cake:

  1. Place chocolate and butter in a double boiler (a large bowl over a pot with 1-2” of water at a light simmer), melt and incorporate well while stirring constantly.
  2. Once chocolate is completely melted, add the vanilla and remove bowl from pan. Set aside and allow to cool for 5-10 minutes.
  3. Place the eggs in the bowl of a stand mixer and beat on medium-high speed until eggs have tripled in volume.
  4. Fold one-third of the eggs into the chocolate/butter mixture and incorporate well, then add the remaining eggs and fold until uniform.
  5. Line a 10” spring form pan with foil. Do not make holes in the foil as this will allow water to infiltrate our amazing chocolaty goodness. If you make a hole in the foil, start over with a new sheet.
  6. Coat the foil with coconut oil and then add the batter to the pan. 
  7. Place the cake pan into a hotel pan and fill hotel pan with hot tap water until just before the cake pan starts to float. In doing this, you’ve created a water bath.
  8. Place the water bath into a preheated 400°F oven for 18 minutes.
  9. Remove from oven and let cool in the water for 20 minutes.
  10. Remove from the water bath and cool in the refrigerator overnight.
  11. Once cool, release the spring on the spring form pan and pull the cake from it by lifting the foil. You will now have a large chocolate puck with foil stuck to it.
  12. Gently remove the foil and invert the cake onto a baker’s rack that is placed over a sheet pan or hotel pan.
  13. Heat the ganache and gently over the middle of the cake so that is spreads evenly and coats the cake completely on the top and sides. You can use a spatula or icing knife to help this process, but it is best to use ganache at just the right temperature so that it spreads and drapes on its own.
  14. To cut the cake, dip a long, narrow knife in hot water and then dry with a towel. Cut the cake in half, sliding the knife out the side of the cake, not back up where it came from. Continue dipping, drying, cutting and sliding until you’ve made 8 cuts. This will yield 16 pieces.
  15. Serve each piece with raspberry coulis, whipped cream, and a fresh peppermint tip. Be sure to share with your friends ☺.
  16. Bon Appetit!!!

Preparation Instructions for the Ganache:

  1. Scald the cream in a sauce pan by heating it to 180°F.
  2. Place chocolate and butter in a bowl while cream is heating.
  3. When cream is up to temp, pour over chocolate and butter.
  4. Stir gently and then let rest so that the cream has a chance to melt the butter and chocolate.
  5. Once melted, stir gently again until all ingredients are fully incorporated.
  6. Allow to set and cool, then reheat in the microwave or over a double boiler and use to drape the cake.

Raspberry Coulis is a great addition to this recipe.

“Keep It Paleo!”


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