Almost Fudge Gateau

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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

Servings 8 to 10 servings
Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
Course:Dessert
Cuisine:American
Author: Michelle

A decadent dessert that's perfect for company

Ingredients:

  • 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

Directions:

  1. 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.
  2. Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.
  3. 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.
  4. 3. Using a rubber spatula, stir in the yolks one by one, then fold in the flour.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 8. Put the chocolate in a small heatproof bowl.
  10. 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.
  11. 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.
  12. 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.

Nutrition:

Calories: 542kcal
Fat: 32g
Saturated fat: 18g
Cholesterol: 144mg
Sodium: 55mg
Potassium: 315mg
Carbohydrates: 55g
Fiber: 3g
Sugar: 43g
Protein: 7g
Vitamin A: 610%
Calcium: 56%
Iron: 3.6%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!