I needed a good dose of chocolate, so when I saw this recipe in the newspaper, I couldn't wait to try it. There is nothing better then a warm gooey chocolate cake, and flour-less is always better. The real interesting thing about this recipe is the baking part. Once the batter is ready, only 3/4 goes in the pan to bake. 20 minutes later you add the leftover batter. Outrageous right? well the result was a delicious FUDGY cake. I loved how the top was semi-baked.
Do yourself a favor, and eat this cake straight out of the oven. It doesn't matter if no one else is around. You will thank me!
Perfect Fudge Cake
Adapted From The Jerusalem Post
Makes a 24 cm. round mold
180 gr. bitter chocolate, chopped (I used Lindt 70% cocoa)
180 gr. butter
60 gr. dark cocoa powder
5 eggs, separated
1 cup sugar
Heat oven to 180ยบ. Butter the baking mold and line the bottom with parchment paper.
Melt chocolate and butter in microwave oven or in a double pot over boiling water.
Mix and add cocoa powder. Beat egg yolks with half the sugar in a large bowl about 4 minutes. Add the chocolate mixture and mix well.
Whip egg whites with the rest of the sugar until stiff but not dry. Fold the chocolate mixture in gently.
Pour 3⁄4 of the mixture into the baking mold and place the rest in the refrigerator.
Bake 20 minutes until the surface of the cake is set. Cool cake at room temperature, leaving the oven working.
Spread the rest of the mixture over the baked cake and bake 10 minutes more. When cooled garnish with powdered cocoa or sugar. The fudge will keep in the refrigerator for 5 days. Serve warm.
180 gr. bitter chocolate, chopped (I used Lindt 70% cocoa)
180 gr. butter
60 gr. dark cocoa powder
5 eggs, separated
1 cup sugar
Heat oven to 180ยบ. Butter the baking mold and line the bottom with parchment paper.
Melt chocolate and butter in microwave oven or in a double pot over boiling water.
Mix and add cocoa powder. Beat egg yolks with half the sugar in a large bowl about 4 minutes. Add the chocolate mixture and mix well.
Whip egg whites with the rest of the sugar until stiff but not dry. Fold the chocolate mixture in gently.
Pour 3⁄4 of the mixture into the baking mold and place the rest in the refrigerator.
Bake 20 minutes until the surface of the cake is set. Cool cake at room temperature, leaving the oven working.
Spread the rest of the mixture over the baked cake and bake 10 minutes more. When cooled garnish with powdered cocoa or sugar. The fudge will keep in the refrigerator for 5 days. Serve warm.
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That really does look absolutely perfect! I'd love to eat a slice out of the oven right now :)
ReplyDeleteCannot wait to try this!
ReplyDelete