Saturday, February 07, 2015

Chocolate Fudge Cake













Whatever it is - a chocolate cake, a chocolate cupcake, a chocolate muffin - it has to be rich. It has to be intensely chocolatey. I hate when a chocolate dessert is pale in color and has just a hint of cocoa. If there's a word "chocolate" in a name of a dessert, there has to a lot of chocolate. Just like in this chocolate cake. It's like one of the best chocolate desserts you'll ever make. It's very simple and easy, with just a few ingredients, but it's amazing how these (five!) ingredients can produce such a fudgy, dense, rich chocolate cake. The secret? Just a tablespoon of flour. It's similar to a brownie but the texture is less chewy and more smooth, it melts in your mouth. There's one important thing you need to do. Once you bake this cake, cool it completely and transfer to a fridge and refrigerate overnight before serving. Trust me, this is very important. In fact, the more it stands in the fridge, the more delicious it becomes. Dust it with powdered sugar, serve with some whipped cream, but the best thing would be a dollop of vanilla ice cream. Whatever you decide, do make it. There's a perfect occasion to make this cake for - Valentine's day, right? I bet there's no better dessert for Valentine's day than this one. Don't do what I did - don't eat it all by yourself (Yes, I did). It has to be shared!

Chocolate Fudge Cake

200g (14 tbsp) butter
200g (7 oz) chocolate (I used half 50%, half 70%), chopped into small chunks
225g (1 cup) caster sugar
5 large eggs, lightly beaten
1 tsp vanilla extract
1/2 tsp salt
15g (1 tbsp) flour
Powdered sugar/vanilla cream/whipped cream, to serve

1) Preheat oven to 180C / 350F. Line a 23 cm / 9 inch cake pan with parchment paper.

2) In a small saucepan over low heat, melt the butter. Once it melts, add chocolate, cover and let sit for 2 minutes. The chocolate will be melted. Stir with a wooden spoon until completely smooth. Cool slightly.

3) Stir in the sugar, eggs, salt and vanilla extract. Mix until combined. Stir in the flour and mix just until incorporated.

4) Pour the batter into the baking pan and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Cool on a wire rack and then transfer to the fridge. Refrigerate overnight.

5) Serve with some vanilla ice cream, whipped cream or dust with confectioner's sugar.

Recipe by collecting memories



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