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.
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. “
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
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
on April 23rd, 2007 at 11:02 am
How many will this serve?
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?