Almost Fudge Gateau


Almost-Fudge… couldn’t really explain it any better myself!

I was beyond excited when Nikki of Crazy Delicious chose the Almost-Fudge Gâteau for this week’s recipe. I decided to make two smaller cakes instead of one large 9″ one. The smaller sized cakes didn’t quite use all of the batter, but they were so cute, and I was able to freeze one whole cake for dessert another time. This cake was extremely dense and fudge-like, and was perfect with ice cream or a tall glass of milk. The perfect decadent dessert for a special meal!

Almost-Fudge Gâteau

Yield: 8 to 10 servings

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes


5 large eggs
9 ounces bittersweet chocolate, coarsely chopped
1 cup of sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water
1/3 cup all-purpose flour
Pinch of salt

For the Glaze (optional)
4 ounces bittersweet chocolate, coarsely chopped
½ cup heavy cream
2 teaspoons light corn syrup


1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan n a baking sheet lined with parchment or a silicone mat.
Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.

2. Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar butter and coffee. Stir occasionally until the chocolate and butter are melted; the sugar may still be grainy, and that's fine. Transfer the bowl to the counter and let the mixture sit for 3 minutes.

3. Using a rubber spatula, stir in the yolks one by one, then fold in the flour.

4. Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until the hold firm, but glossy peaks. Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest. Scrape the butter into the pan and jiggle the pan from side to side a couple of times to even the batter.

5. Bake for 35 to 45 minutes, or until the cake has risen evenly (it might rise around the edges and you'll think it's done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn't shimmy when tapped; a think knife inserted into the center should come out just slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes.

6. Run a blunt knife gently around the edges of the cake and remove the sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper. Invert the cake onto another rack and cool to room temperature ride side up. As the cake cools, it may sink.

7. To Make the Optional Glaze: Turn the cooled cake over onto another rack so you'll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.

8. Put the chocolate in a small heatproof bowl.

9. Melt the chocolate over a pan of simmering water or in a microwave oven - the chocolate should be just melted and only warm, not hot.

10. Meanwhile, bring the cream to a boil in a small sauce pan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.

11. Pour the glaze over the cake and smooth the top with a long metal icing spatula. Don't worry if the glaze drips unevenly down the sides of the cake - it will just add to its charms. Allow the glaze to set at room temperature or, if you're impatient, slip the cake into the refrigerator for about 20 minutes. If the glaze dulls in the fridge, just give it a little gentle heat from a hairdryer.

(Source: Dorie Greenspan "Baking: From My Home to Yours" pages 218-219)

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63 Responses to “Almost Fudge Gateau”

Comment Pages 1 2
  1. slush on February 19, 2008 at 8:20 am

    Gorgeous Chelle! Looks ooey gooey good! I am so glad you both loved it.


  2. Michelle on February 19, 2008 at 8:24 am

    Thanks Laurie! I’m still enjoying the leftovers out of the freezer.


  3. Erin on February 19, 2008 at 8:32 am

    Looks nice and chocolaty and delicious! I should get some mini springform pans- they would be great for desserts like this!


  4. April on February 19, 2008 at 8:40 am

    Looks great! This is a perfect Valentine’s day dessert!


  5. Michelle on February 19, 2008 at 8:40 am

    Erin – they are so cute! Williams Sonoma sells a set of 4 for $24.


  6. Michelle on February 19, 2008 at 8:41 am

    Thanks April, and you’re right – it was perfect for Valentine’s Day!


  7. Elizabeth on February 19, 2008 at 8:53 am

    Looks great, Chelle!


  8. Dianne on February 19, 2008 at 8:53 am

    This would be good with ice cream! Chocolate or vanilla! :)


  9. Amber on February 19, 2008 at 8:54 am

    This looks absolutely wonderful Chelle!!! Great job.


  10. Michelle on February 19, 2008 at 9:01 am

    Elizabeth – Thank you!

    Dianne – I concur – we’ve been eating it with creamy vanilla ice cream :)

    Amber – thank you!


  11. Anamika: The Sugarcrafter on February 19, 2008 at 9:17 am

    Hi michelle
    it does send the taste buds tingling in aticipation of a generous bite. Your Almost-Fudge Gâteau has come out perfect. Thanks for the post.


  12. joythebaker on February 19, 2008 at 9:23 am

    I think two cakes are always better than one! Just beautiful!


  13. Michelle on February 19, 2008 at 9:26 am

    Anamika – thank you! I am glad you enjoyed taking a peek :)


  14. Michelle on February 19, 2008 at 9:27 am

    Joy – how right you are!


  15. Marie on February 19, 2008 at 9:33 am

    Oh, how cute that you used mini spring form pans! I would so much have loved to do heart shaped ones for valentines day. Yours looks fantastic!


  16. Michelle on February 19, 2008 at 9:39 am

    Marie – I had heart-shaped in mind, but couldn’t find a pan! So I settled for miniature ones :)


  17. CB on February 19, 2008 at 12:19 pm

    Too cute! I love the idea of making mini versions. But that should come as no surprise since I love mini cakes so much! 😉 teehee.


  18. Michelle on February 19, 2008 at 12:22 pm

    CB – I am definitely getting more into mini versions of things. So cute!


  19. Amanda on February 19, 2008 at 12:36 pm

    Oh wow, it looks gorgeous! I got hungry just looking at it. :)


  20. lemontartlet on February 19, 2008 at 12:41 pm

    Did freezing treat the cake ok? Froze half of mine, but I ain’t tried it yet. Love the mini cakes, and the picture you have up top is a really gorgeous angle.


  21. mary on February 19, 2008 at 2:17 pm

    your glaze looks perfect! i wanted to splurge on some mini pans, but opted not to this time around…what a fun idea!


  22. Danielle on February 19, 2008 at 2:21 pm

    I love the smaller versions. I think it would also keep us from eating through the whole thing in a matter of days. It looks so yummy!


  23. Michelle on February 19, 2008 at 2:48 pm

    Amanda – thank you!

    lemontartlet – yep, freezing was not an issue at all. I just stick it in the microwave for 15-20 seconds to warm it up. Tastes just like new :)


  24. Madam Chow on February 19, 2008 at 3:52 pm

    Now I want some mini springform pans! Your cake looks lovely!


  25. Jhianna on February 19, 2008 at 6:52 pm

    Ooooh, mini springform pans! I’m in trouble when I start down that aisle at Michaels (or any of the home stores, really)…

    Looks fantastic!


  26. Michelle on February 19, 2008 at 6:59 pm

    Mary – Thank you! Admittedly, I was inspired to get the small pans by A Whisk and a Spoon, and Peabody. Their mini creations always look so great!

    Danielle – I’m not sure that the mini versions have kept me from eating it too quickly, but I had the best of intentions 😉

    Madam Chow – Thank you!

    Jhianna – I agree, I could scoop up most of the Wilton aisle in Michael’s. I’m actually thinking of asking for a GC for my birthday!


  27. Beth G on February 19, 2008 at 7:58 pm

    Oooohhh, that looks incredible!!! I would have eaten too many of those in the mini version!!


  28. Your Mom on February 19, 2008 at 8:08 pm

    Chelle, this cake looks scrumptous! Nice job hon.


  29. Michelle on February 19, 2008 at 8:09 pm

    Beth – thanks! My husband ate half of one of the 4″ cakes for dessert 😉


  30. Michelle on February 19, 2008 at 8:10 pm

    Thanks Mom :) I’ll send you a piece virtually!


  31. nikki57 on February 19, 2008 at 9:07 pm

    Someone at my comment. I know I commented earlier. At least I think I did. Crap. Either way it looks great Chelle!


  32. Michelle on February 19, 2008 at 9:14 pm

    I ate it, I’m the cookie monster 😉 Thanks Nikki! :)


  33. Jaime on February 19, 2008 at 9:37 pm

    wow, look at that cake! it looks so tall compared to mine… delicious!


  34. Michelle on February 19, 2008 at 9:41 pm

    Jaime – that’s just because I used mini pans and was a little over zealous when it came to filling them 😉 They totally fluffed up and over (and down) the top of the pan 😉 I had to do one heck of a trim job!


  35. Melissa L. on February 19, 2008 at 10:15 pm

    Very nicely done! I love the mini pans! So cute for an intimate dessert! Thanks for sharing!


  36. Di on February 19, 2008 at 10:47 pm

    Okay, so add me to the list of people who want some of those small pans now. =) This is two weeks in a row that I’ve been admiring mini creations. Yours looks great.


  37. Dolores on February 20, 2008 at 1:07 am

    Yours looks like the most delightful combination of all good things chocolate… brownie, cake and candy. Yum!


  38. Kate on February 20, 2008 at 1:26 am

    I really love this recipe – it may be my favorite yet.


  39. lynette on February 20, 2008 at 3:44 am

    anything ‘petite’, ‘baby’ or ‘mini’ has my vote!!


  40. Michelle on February 20, 2008 at 8:36 am

    Melissa – Thank you! I’m definitely a new fan of the mini pans.

    Di – I know, I was inspired by Peabody and Whisk and a Spoon – they always looked so cute! Luckily I had some store credit at WS :)

    Dolores – Thank you! And you’re right – that pretty much sums up this combination!

    Kate – I agree, it has been a winner. You can’t really go wrong with pure chocolate. I’m still a huge fan of the Berry Cream Cheese Torte though (although cheesecake IS my favorite dessert!).

    lynette – This recipe scaled down would be perfect for you!


  41. megan on February 20, 2008 at 9:21 am

    I like the mini idea! Half now, half later.
    Great Job!!!


  42. Michelle on February 20, 2008 at 9:23 am

    megan – Thanks! I have frozen pieces of the second cake and have been having them for dessert :)


  43. Jade on February 20, 2008 at 10:11 am

    Michelle – this looks great! So dense looking – I think my husband would love it! I really need to get this cookbook, huh?


  44. Michelle on February 20, 2008 at 10:43 am

    Jade – Thank you! I am so in love with this cookbook. While I definitely have more of a taste for somethings (i.e. chocolate and cheesecakes) than others we have made, nothing in this book has been a disappointment. Everything has turned out wonderfully.


  45. peabody on February 21, 2008 at 1:14 am

    Mini anything is always better!


  46. steph on February 21, 2008 at 9:27 am

    little cakes are cute! freezing one is a great idea!


  47. Michelle on February 21, 2008 at 7:41 pm

    peabody – I agree! Thanks for the inspiration!

    steph – I love freezing my desserts – we always have ready-to-eat desserts on hand!


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  50. Evie on February 28, 2012 at 8:21 am

    Looks delicious!

    Would it be possible to bake these up in regular sized muffin tins with the liners? If so, at what temperature/time do you recommend doing so?

    I would love to be able to bring this to a school I volunteer at, it’d be more convenient to have them in muffin cups for all those little hands!


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