Fudgy Chocolate Cake Recipe - Cooking Index
Fudgy Chocolate Cake Recipe - Cooking Index
| 8 oz | 227g | Bittersweet chocolate |
| 1/2 lb | 227g / 8oz | Butter |
| 1/2 cup | 118ml | Coffee, very strong |
| 1 cup | 198g / 7oz | Sugar |
| 4 | Eggs |
Prepare a 9" cake pan with a circle of buttered parchment paper. Wrap the outside of the pan in foil to prevent batter seepage.
Preheat oven to 300F.
Melt together the chocolate, butter and coffee. Either melt in the microwave or slowly over hot water in double boiler.
When smooth and shiny, add sugar and mix well. Wisk in the eggs, one at a time until completely blended. Pour batter into prepared pan and place in the center of the preheated oven.
Bake 1 hour and 15 minutes.
The top will be covered with a crust, but the center will be soft and appear undone. Cool in pan to room temp, then refrigerate in pan overnight or longer.
Cake will solidify into solid fudge-like consistency. To remove from pan, loosen edges of pan and invert on plate.
Re-invert on another plate. Press back any loosened pieces. To serve, sprinkle with powdered sugar or cover with whipped cream and chocolate curls.
If you like, spread with raspberry jam before covering with whipped cream. There is NO FLOUR in this cake!!
Source:
Kate Smith Collection 1940 Published by General Foods Corp.
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