Guests have often requested the recipe for Executive Chef Winston Butler’s flourless Chocolate Decadence Cake topped with espresso whipped cream and chocolate shavings so they can bring Virgin Gorda’s Bitter (sweet!) End home with them.
5 oz semi-sweet chocolate
1 to 2 cups whipping cream
2 oz bittersweet chocolate
1/2 oz fresh espresso, cooled
7 oz unsalted butter, cut into small cubes
powdered sugar
7 whole eggs
chocolate shavings (optional)
3 teaspoons Cointreau
(preheat oven to 350°)
Melt chocolate in a double boiler over moderate heat, then add butter and blend until butter is completely incorporated with chocolate. Allow to cool slightly.
Cream eggs and sugar until smooth, then fold into chocolate and add Cointreau.
Prepare water bath and line 9″ baking pan with parchment, pour batter into pan and bake until cake is firm and toothpick inserted in center comes out clean, approximately 50 minutes.
While cooling, whip cream, espresso and powdered sugar to taste until soft peaks form
Serve topped with espresso whipped cream and chocolate shavings.