Recipe

Decadent Chocolate Delight

Indulgent Chocolate Delight: A Fusion of Chilean and New American Flavors

4.5 out of 5

This recipe combines the rich and velvety flavors of Chilean Chocolate Completo with the innovative twists of New American cuisine. Get ready to experience a decadent chocolate delight that will satisfy your sweet tooth and leave you craving for more.

Breakfast› Chocolate Completo

Cuisine of the Americas› South American cuisine› Chilean cuisine

Cuisine of the Americas› American cuisine› Fusion cuisine› New American cuisine

Preparation time

30 minutes

Cooking time

30-35 minutes

Total time

3 hours

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free (if using a nut-free chocolate brand), Soy-free (if using soy-free chocolate)

Allergens

Eggs, Milk, Wheat (all-purpose flour)

Not suitable for

Vegan, Gluten-free (contains all-purpose flour), Dairy-free (contains eggs, milk, and heavy cream)

Ingredients

In this adaptation, we have taken the traditional Chilean Chocolate Completo and added a New American twist. While the original recipe focuses on the chocolate cake itself, we have enhanced it by incorporating a luscious chocolate mousse layer and a glossy chocolate ganache topping. The addition of fresh berries adds a burst of freshness and balances the richness of the chocolate. This fusion recipe elevates the traditional Chilean dessert to a whole new level of indulgence. We alse have the original recipe for Chocolate Completo, so you can check it out.

1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
¾ cup (90g) unsweetened cocoa powder ¾ cup (90g) unsweetened cocoa powder
1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
1 ½ teaspoons baking soda 1 ½ teaspoons baking soda
1 teaspoon salt 1 teaspoon salt
2 large eggs 2 large eggs
1 cup (240ml) whole milk 1 cup (240ml) whole milk
½ cup (120ml) vegetable oil ½ cup (120ml) vegetable oil
2 teaspoons vanilla extract 2 teaspoons vanilla extract
1 cup (240ml) boiling water 1 cup (240ml) boiling water
1 ½ cups (360ml) heavy cream 1 ½ cups (360ml) heavy cream
12 ounces (340g) semisweet chocolate, chopped 12 ounces (340g) semisweet chocolate, chopped
1 pint fresh berries (strawberries, raspberries, or blueberries) 1 pint fresh berries (strawberries, raspberries, or blueberries)
Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

Calories: 450 kcal / 1880 KJ
Fat: 25g (15g saturated)
Carbohydrates: 55g (40g sugars)
Protein: 6g
Fiber: 4g
Salt: 0.8g

Preparation

1.
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
4.
Gradually add the boiling water to the batter, stirring continuously until the batter is smooth.
5.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6.
Remove the cake from the oven and let it cool completely on a wire rack.
7.
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
8.
Melt the semisweet chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Let it cool slightly.
9.
Gently fold the whipped cream into the melted chocolate until well combined.
10.
Cut the cooled cake horizontally into two equal layers. Place one layer on a serving plate.
11.
Spread a generous amount of the chocolate mousse over the first cake layer. Place the second cake layer on top.
12.
Pour the remaining chocolate ganache over the top of the cake, allowing it to drip down the sides.
13.
Garnish the cake with fresh berries and dust with powdered sugar.
14.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

Chocolate — Use high-quality semisweet chocolate for the best flavor and texture.
Fresh berries — Choose ripe and vibrant berries for a burst of freshness and color.
Heavy cream — Make sure the cream is cold before whipping to achieve the desired consistency.
Boiling water — Use caution when adding boiling water to the batter to avoid burns.

Tips & Tricks

For an extra indulgent touch, drizzle the cake with caramel sauce before serving.
Experiment with different types of berries or a combination of berries for a variety of flavors.
Add a tablespoon of instant coffee to the cake batter for a subtle mocha flavor.
Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
To make the cake ahead of time, prepare the layers and store them in an airtight container in the refrigerator. Assemble the cake and garnish with berries just before serving.

Serving advice

Serve each slice of the Decadent Chocolate Delight on a dessert plate, accompanied by a fork and a napkin. This rich and indulgent dessert is best enjoyed slowly, savoring each bite.

Presentation advice

To enhance the presentation of this dessert, dust the serving plate with cocoa powder before placing the cake on top. Arrange the fresh berries in an aesthetically pleasing pattern around the cake, and sprinkle a little powdered sugar over the top for an elegant finishing touch.