Glazed Raspberry Fudge Cake
Submitted by dicosta
Glazed raspberry fudge cake is a flourless-style chocolate cake brushed with raspberry preserves, then coated in a glossy rum-chocolate glaze. Dense, moist, and finished with fresh raspberries for the ultimate dinner-party showstopper.
YIELD
12 servingsPREP
55 minCOOK
35 minREADY
90 minThis glazed raspberry fudge cake is the kind of dessert that ends an important meal. Just a third of a cup of cake flour shows up against five whole eggs and eight ounces of chocolate, giving you a dense, almost truffle-textured cake that lives somewhere between a flourless chocolate cake and a classic European torte.
Whipped egg whites are the only leavening here. Beat them only to soft peaks, never stiff. Stiff peaks fold poorly and leave white streaks in the batter. Soft peaks integrate smoothly and lift the cake just enough without making it cakey.
The cake will deflate as it cools. This is intentional and right. The high crusty edges sink toward the soft center, and you actually press them down with plastic wrap to even the surface before flipping. A risen, domed cake would not give you the flat, glaze-able platform this recipe needs.
Raspberry preserves brushed under the chocolate glaze are the genius move. The fruit cuts through the rich chocolate and adds a hidden bright layer that makes every bite more interesting than straight chocolate cake.
Pro Tips
- Bake until the toothpick comes out moist but not wet. Bone-dry equals overbaked; this cake should retain a slightly fudgy center.
- Use a clean, fully grease-free bowl for the egg whites. Even a trace of fat keeps the whites from whipping properly.
- Make a day ahead. The flavor deepens overnight and the glaze sets to a beautiful matte sheen.
Variations
- Swap raspberry preserves for cherry, apricot, or sour orange marmalade.
- Replace dark rum with Grand Marnier, Chambord, or strong brewed espresso.
- Garnish with edible gold leaf or candied orange peel for a more formal presentation.
Ingredients
Directions
Sift flour and baking powder in bowl. Set aside.
Use mixer to cream butter and ¾ cup sugar.
Add egg yolks, 1 at time, until mixture is satiny.
Add melted chocolate, cocoa, vanilla, rum and water.
Mix well. Add flour mixture. Mix well.
In large, grease-free mixing bowl, beat egg whites on low speed until frothy (easiest to do with stand mixer).
Add cream of tartar and salt.
Beat until they hold soft peaks.
Slowly add remaining sugar by tb. Do not overbeat.
Peaks should still be soft.
Stir ¼ whites into batter.
Gently fold in remaining whites.
Transfer batter to generously greased (9-inch) springform pan, bottom lined with greased parchment or wax paper.
Smooth surface. Bake at 350℉ (180℃) until well browned and crusty and wooden pick inserted into center comes out without batter (it is not bone dry), about 35 minutes.
Cool in pan on cooling rack until completely cooled.
Cake will deflate as cools.
Use sharp flexible knife to carefully separate cake from collar, then from bottom of spring form.
Place piece of plastic wrap over cake and gently compress high edges of cake to make uniform surface.
Invert cake onto serving platter.
Remove paper.
GLAZE- Heat raspberry preserves until flowing.
Brush onto top and sides of cake.
Combine water, butter and chocolate in microwaveable dish or small pot.
Gently melt chocolate.
Add powdered sugar and rum.
Stir well. Let glaze stand until slightly thickened and spreadable.
Use flexible spreader to coat sides and top of cake with glaze.
Can be made day ahead and held at room temperature, covered airtight.
Serve with raspberries, passed separately in bowl.
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