Friday, July 16, 2010

Chocolate Fudge Cake

Rich, dense, and delicious, I don't think you'll mind that there is no flour in this fudge cake.

I think I preferred this cake strait from the refrigerator, rather than room temperature, but it is yummy both ways.

The recipe calls for dark chocolate, but I actually used semi-sweet chocolate because it was what I had on hand. I'm sure it would be scrumptious with the dark chocolate though, so feel free to use whichever strikes your fancy. Either way, it is extremely chocolaty...yummm!

Ottolenghi's Chocolate Fudge Cake

Adapted from Ottolenghi's Cookbook via Not So Humble Pie
Serves 8-10

240g (I used 2 sticks) unsalted butter, cut into small cubes
265g dark chocolate (52% cocoa), chopped (can use semi-sweet)
95g dark chocolate (70% cocoa), chopped (can use semi-sweet)
290g (about 1 1/2 cups) light muscovado sugar (can use light brown sugar or honey sucanat)
4 tablespoons water
5 large eggs, separated
pinch of salt
cocoa powder for dusting (optional)

Preheat oven to 350ºF

Butter an 8" (or 9") springform pan. Line bottom and sides with parchment paper.

Combine chopped chocolates and butter in a heatproof bowl.

In a small saucepan, combine the sugar and water. Stirring frequently, bring to a boil over medium heat. Pour boiling syrup over the butter and chocolates. Stir until melted. Add egg yolks one at a time to chocolate mixture. Set aside and allow to cool to room temperature.

In a separate bowl beat the egg whites and salt to a firm (but not dry) meringue.

Using a rubber spatula, fold a third of meringue into the cooled chocolate mixture. Once combined, fold in another third of the meringue, and then fold in the remaining meringue, until just combined.

Pour two-thirds of the batter into pan (about 800g) reserving the rest for later. Bake for 40 minutes, or until toothpick comes out clean. Remove from oven and allow to cool completely. Once cooled, flatten the cake with an offset spatula, spoon, or hands. (Don't worry about breaking the surface crust). Pour remaining cake batter on top and spread level on surface. Return cake to the oven, and bake for an additional 20-25 minutes. When tested, the toothpick should have moist crumbs clinging to it.

Allow to cool completely before attempting to unmold the cake from the springform pan. Dust with cocoa powder before serving. (I stored the cake in the refrigerator, but this is optional).



  1. Why cant i bake it all at once instead of adding the batter on the already baked cake? Does it change texture? Flavour/density? Please respond ASAP

    1. Hi Safura Sayed! Thank you for your questions. I believe that you could bake all the batter at once if you didn't have the time to cool/rebake the cake, but if you DO have the time, it creates two slightly different textures. "Flattening" the bottom layer gives that layer a firmer, "cake-like" texture. Cooking the top layer separate gives the top part of the cake a density reminiscent of brownie batter (though not as gooey). I hope this helps! Have a great day :)