P.J.'s Deep, Dark, and Rich Chocolate Fudge Cake - Powerful Handmade site

P.J.’s Deep, Dark, and Rich Chocolate Fudge Cake

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P.J.’s Deep, Dark, and Rich Chocolate Fudge Cake

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Deliciously rich and smooth, this nearly flourless chocolate cake presents well at every occasion. Dress it up with a bit of whipped cream and berries, or serve in thin, spare slivers at a stand-up party. Since it’s mostly chocolate, make sure to use the best quality chocolate you can find.

At a glance

Prep
Bake
Total
Yield
one 8″ round, about 12 servings

Ingredients

  • 2 2/3 cups dark chocolate, chopped, or 2 2/3 cups semi-sweet chocolate chips
  • 1/2 cup (8 tablespoons) unsalted butter
  • 4 large eggs, separated
  • 1 1/2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons sugar
  • 1 teaspoon hot water

  • 16 ounces dark chocolate, chopped, or 16 ounces semi-sweet chocolate chips
  • 4 ounces unsalted butter
  • 4 large eggs, separated
  • 1 1/2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons sugar
  • 1 teaspoon hot water

  • 454g dark chocolate, chopped, or 454g semi-sweet chocolate chips
  • 113g unsalted butter
  • 4 large eggs, separated
  • 1 1/2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons sugar
  • 1 teaspoon hot water

Instructions

  1. Preheat the oven to 425°F. Lightly grease, then line with parchment, an 8″ round cake pan.
  2. In a saucepan set over low heat, or in a microwave, melt the chocolate and butter together, stirring until smooth.
  3. Beat in the egg yolks, one at a time, then add the flour, sugar and hot water, stirring until smooth.
  4. In a separate bowl, beat the egg whites until they’re stiff but not dry. Fold them into the chocolate mixture.
  5. Spoon the batter the pan.
  6. Bake the cake for 15 minutes (cake won’t look done in the center).
  7. Remove the cake from the oven and cool completely on a wire rack.
  8. Refrigerate the cake for up to a week, or freeze for up to 3 months.
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