Andrea's Fudge Cake
Submitted by memavn
Rich, fudgy chocolate cake deepened with espresso, baked until the top cracks and the center stays molten for a decadent flourless-style dessert.
YIELD
8 servingsPREP
10 minCOOK
60 minREADY
70 minThis cake walks the line between brownie and truffle: it’s built on melted semi-sweet chocolate and espresso (which intensifies the chocolate without making it taste like coffee), enriched with butter and whipped egg whites for a texture that’s crusty on top and almost molten in the middle.
No leavening agents here, just the lift from beaten egg whites folded in gently.
Dust the top with powdered sugar through a doily for an elegant stenciled pattern, or serve plain with a dollop of whipped cream.
Chef Tips
- Don’t overbake: Pull the cake when the top is cracked and crusty but the center still jiggles slightly (it will set as it cools).
- Fold gently: When adding egg whites, use a light hand to keep the batter airy without deflating all that volume.
- Room temperature eggs: They whip to higher peaks and incorporate more smoothly into the batter.
- Cool completely: This cake slices cleanest when fully cooled (even better the next day).
Variations
- Add orange zest: Fold in a tablespoon of finely grated orange zest for a subtle citrus note.
- Serve with raspberry sauce: Puréed raspberries cut through the richness beautifully.
Ingredients
Directions
Position rack in center of oven and preheat to 350℉ (180℃). Lightly butter a 9 inch springform pan. Dust pan with flour and tap out excess.
In top of double boiler over hot, not simmering water, melt together espresso and chocolate, stirring occasionally. Remove pan from heat and cool until tepid.
In large bowl, using hand-held electric mixer set at medium high speed, cream sugar and butter together until light and fluffy.
One at a time, add egg yolks to mixture, beating well after each addition. Beat in flour.
In large grease-free bowl, using hand-held mixer at medium high speed, beat egg whites until they form stiff, shiny peaks. Fold ¼ of the whites into chocolate mixture to lighten. Then fold in remaining whites.
Fold in butter and flour mixture. Scrape batter into prepared pan and bake 60 to 70 minutes or until top is crusty and cracked and the middle is still slightly moist.
Remove cake to wire rack to cool completely. Remove sides of springform pan and transfer cake to serving plate.
If desired, place doily on top of cake and sprinkle with confectioners sugar. Remove doily to form pattern.
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