My father Norman wasn't much for domestic activities until I was in high school and he started cooking on occasion. His cooking was spectacular and eventually it became a true passion. I remember our family friends consistently asking before each gathering if he was going to bring "his" famous chocolate decadence cake. At the time, there were no quotes used and it truly was known as Norm's cake. My father passed away in 2005 and eventually I decided that it was time for me to pick up the mantle and make his cake. When I visited my mother to look for the recipe, I got quite a laugh because as it turns out, "Norm's" famous cake was in reality Narsai David's very famous chocolate decadence cake. In case you are not familiar with this cake, it quite truly was one of the most iconic cakes of the 1980's. This decadently rich flourless chocolate cake absolutely lives up to its name. I hope that you enjoy our family’s indulgent tradition as much as we do.

{Please review the ingredient notes listed under Tips for the Posh Belly if following either the Gluten Free, Low FODMAP, or Low Fermentation diets.}

INGREDIENTS

1 lb bittersweet chocolate (chopped baker's block or chips)
10 T unsalted butter (plus some for buttering pan)
4 eggs (large or XL)
1 T sugar
1 T potato flour (optional)

Optional Garnish

Whipped cream
Berries
Confectioner's sugar
Curled or grated chocolate
Ice-cream
Coffee or mocha glaze
Candied nuts
Berry coulis

EQUIPMENT

Double broiler or microwave with microwaveable bowl
Misc. measuring cups and spoons
Whisk
Stand mixer
8" round springform or removable bottom pan
Heavy-duty foil or waxed paper

METHOD

Preheat oven to 425℉. 

Gently melt chocolate in a double boiler or heat in microwave for two minutes.
Whisk in butter until smooth and emulsified. Let cool.

Meanwhile, line base of pan with waxed paper or heavy-duty foil. Butter pan and liner.

Add eggs and sugar to mixer bowl and beat at high/max speed until stiff peaks form. This should take approximately five minutes and will quadruple in size. If using potato flour, gently fold it into the the stiff peaks of eggs and sugar.

Take 1/4 of the egg and sugar mix and gently fold into the melted and cooled chocolate and butter mixture. Then fold this mixture back into the remaining egg and sugar mixture. Continue to fold until blended and smooth.

Pour into prepared pan and cook for 12-15 minutes or until done. When done, the center of the cake will still be somewhat runny. Remove from oven and allow to cool in pan on a baking rack.

Remove from pan and serve either chilled or at room temp with garnish of your choice.

Adapted from Narsai David's Chocolate Decadence. 

TIPS FOR THE POSH BELLY

GLUTEN:  Be sure to select gluten free chocolate, potato flour, and gluten free ingredients for any garnish chosen.

FODMAPs | FRUCTOSE MALABSORPTION:  Sucrose is FODMAP safe in moderation however some people with Fructose Malabsorption prefer to limit sucrose intake and/or use the substitution of dextrose to help with the digestion of free fructose. While this recipe may work with dextrose, I would highly recommend sticking with sucrose unless sucrose does not fit your personal dietary needs beyond FODMAP.

SIBO | DR. PIMENTEL'S CSMC LOW FERMENTATION DIET:  This recipe is SIBO safe in moderation.