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Most Indulgent Chocolate Recipe to celebrate the end of Lent?

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Mangoriffic Apr 2, 2012 07:31 PM

I gave up chocolate for Lent and plan on indulging to the extreme Saturday at midnight (I'm not terribly religious). I want to make something sickeningly choclatey, something that will put me in a chococoma for at least 14 hours. I've been ogling food porn of cakes dripping in ganache for days but can't find anything that looks like it will quite sate 40 days of withdrawl.

What's the most decadent chocolate dessert you can think of? bonus points if it comes with a sexy picture.

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  1. AeroDoe RE: Mangoriffic Apr 2, 2012 09:11 PM

    If it were me, I'd make a simple chocolate souffle, but I'd make a lot of it.

    I can't eat a lot of cake, but I can eat a LOT of choc souffle. You can make a decadent chocolate sauce to accompany, and top with whipped cream for a palate break. That's what I'd do, but I abstained from chocolate for <72 hours this Lent, (I am weak!) so I don't know if it will satisfy.

    1. Hank Hanover RE: Mangoriffic Apr 2, 2012 09:22 PM

      Here are 2 links. One is for the famous Epicurious double chocolate torte. The second is for a very, very rich chocolate soufflé with Chocolate Grand Marnier sauce by Emeril. You probably won’t be able to get Hawaiian chocolate on short notice even if you don’t mind spending $25 a pound. Just use the best you can afford. I used Callebaut semisweet and it was so rich I couldn’t finish one.

      http://www.epicurious.com/recipes/foo...

      http://www.foodnetwork.com/recipes/em...

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        TxnInMtl RE: Mangoriffic Apr 3, 2012 06:32 AM

        This is my bf's signature chocolate dish. It always does the trick for me. It looks like a chocolate cake, but melts in your mouth almost like a pudding. Recipe is for Chocolate Nemesis paraphrased from Real Chocolate.

        1 cup sifted confectioners' sugar
        4 large eggs, separated
        9 ounces dark chocolate, roughly chopped
        2/3 cup butter, cut into small pieces
        pinch of salt
        1 tsp apple cider vinegar

        Preheat oven to 350 and line the bottom of an 8" round pan with parchment paper. Dissolve 2/3 cup sugar in heavy-bottomed pan with 5 tbsp water. Stir in chocolate over low heat until melted. Stir in butter and remove from heat. In separate bowl, whisk 1/3 cup sugar with egg whites, salt, and vinegar until soft peaks. Beat yolks into chocolate mixture. Fold chocolate into meringue. Bring a kettleful of water to boil and pour into a roasting pan. Pour batter into round pan and lower into roasting pan (water should come up to the rim of the cake pan). Bake for 30 minutes or until set. Cool completely and serve.

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