Monday, January 17, 2011

Almost Fudge Cake

To the naked eye, the above picture may just look like a simple, single layer, ganache coated chocolate cake. This cake is anything but. Underneath that thin coating of glaze, is a moist, deeply chocolatey and above all FUDGY cake. Almost Fudge Cake is no misnomer. I made this cake for this past weekend, the occasion being a Bar Mitzvah that I attended (Pecan Tart up next). Intended to be served Friday night along with a slew of other desserts baked by people around the neighborhood, the cake was forgotten about until Shabbat afternoon where it served as dessert. I was a bit nervous about how it would turn out, but everyone loved it. Not a single crumb was left by the end of Shabbat. Comments ranged from, "My friends would pay you to make dessert" to "this is amazing- death by chocolate," which was a pretty nice feeling. The recipe comes from Dorie's Baking  and it was the perfect choice because not only is it deceptively simple to prepare, but it's also not the typical, dime-a-dozen chocolate cake, which I was wary of making. I'm pretty sure I underbaked it slightly, not purposely of course, so if you think that's the case, bake it a tad bit longer or just chill the cake to firm it up. I also halved the topping- I just didn't think all of it was necessary. The batter has folded in egg whites, which results in the light, crisp shell on the cake. Don't worry if it flakes off. Just brush it away and glaze.

Almost Fudge Cake
adapted from Baking

5 large eggs
9 ounces bittersweet chocolate, broken
1 cup sugar
5 tbsp margarine, cut into chunks
2 tbsp water
1/3 cup all purpose flour
pinch salt

2 ounces bittersweet chocolate, broken
1/4 cup non dairy creamer
1 tsp corn syrup

Preheat your oven to 350. Butter a 9 inch springform pan, Line with a parchment round. Grease the pan and the parchment. Dust with flour and tap out the excess. Set aside.
Separate the eggs- placing the yolks into a small bowl and the whites into clean metal bowl (for whipping).

Place the chocolate, sugar, margarine, and water into a pot.
Melt, stirring until smooth. The mixture will be grainy; that's okay.
Add the egg yolks one at a time, blending after each.
Fold in the flour.
Whip the egg whites with the pinch of salt until stiff, glossy peaks form.
Stir a quarter of the egg whites into the mixture and then gently fold in the rest.
Pour into the pan, gently shaking it to even out the batter.
Bake for 35-45 minutes or until a toothpick inserted comes out slightly streaked with chocolate and the top is firm. Remove the cake from the oven and place on a rack and allow to rest for five to ten minutes. Run a knife around the cake to loosen and remove the ring from the cake.
Using a rack, place over the top of the cake and flip. Remove the parchment. Flip back over using a rack. Slide onto a serving plate. To make the glaze, melt all the ingredients together.
Pour over the cake and spread to the edges. 

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