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Chocolate Fudge Cake

April 11th, 2007 by RG in Ask A Chef, Dessert Recipes

Chocolate Fudge Cake

Hilary contacted me and asked about helping her find a dense, extremely chocolaty and fudgey, chocolate layer cake. So I contacted Chef Terrell Garrett and he sent me this recipe that calls, The Absolute, Ultimate, Deep, Dark and Rich Chocolate Fudge Cake.

With a name like that, who can resist? It’s not a layer cake as requested by Hilary, but I think you will enjoy it like it is.

Chef Garrett say’s “This cake is every chocolate lover’s dream and not your typical cake.  It is almost a flour-less chocolate cake and very dense.”

Chocolate Fudge Cake
Yield: 12 very rich and dense servings.

Ingredients:

l pound dark chocolate or 2 2/3 cups semi-sweet chocolate chips
1/2 cup (1 stick, 4 ounces) unsalted butter
4 large eggs, separated
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons granulated sugar
1 teaspoon hot water

How to Make Chocolate Fudge Cake at Home

In a saucepan set over low heat, or in a microwave, melt together the chocolate and butter, stirring till smooth.  Beat in the egg yolks, one at a time, then add the flour, sugar and hot water, stirring till smooth.

In a separate bowl, beat the egg whites till stiff but not dry.  Fold them into the chocolate mixture.  Spoon the batter into a greased 8-inch round cake pan, which you’ve lined with parchment paper.  Bake the cake in a preheated 425 degrees F oven for 15 minutes (cake won’t look done in the center). Remove the cake from the oven, leaving it in the cake pan, and cool completely on a wire rack.  Refrigerate until ready to serve.

Remove the cake from the pan, place it on a plate and serve topped with sweetened whipped cream.


5 Responses to ' Chocolate Fudge Cake '

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  1. RG said,

    on April 12th, 2007 at 7:11 am

    I asked Chef Garrett to describe how he would “beat” the egg yolks and egg whites in his recipe. He said,

    “Beat either with a hand-held mixer or a standing mixer such as Kitchen Aid, until well mixed but don’t overdo it by beating in too much air. Remember, you’re looking for a dense cake and this is surely it. ”

    When I asked him if you could use a common kitchen whisk, he said

    “A whisk will work fine for the eggs. I wouldn’t try one with the rest of the recipe for the chocolate cake, however. The mixture is just too dense. It would require a lot of muscle and would also clog up the whisk. “

  2. Karen said,

    on April 17th, 2007 at 12:53 am

    hi, can you recommend an easy to cook chocolate frosting that will go with this chocolate fudge cake?

    thanks in advance.
    Karen

  3. Chef Terrell said,

    on April 17th, 2007 at 11:52 pm

    Hi Karen
    I don’t think you want any icing for this cake except the whipped cream I suggested in the recipe, because this cake is so rich anything that is regular icing based would be overkill.
    I suggest you try serving it with the whipped cream first to see if you really want to do anything else.

    Chef Terrell

  4. Sheri said,

    on April 23rd, 2007 at 11:02 am

    How many will this serve?

  5. Sheri said,

    on April 23rd, 2007 at 11:03 am

    I see the 12 servings - but only an 8-inch pan. Serve thin like a cheesecake, then?

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