Zutaten für Baked Fudge Cake
- 6 ounces (170g) bittersweet chocolate
- 1/2 cup (113g) unsalted butter
- 4 large eggs
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon espresso powder
- 1 cup (240ml) heavy cream
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Zubereitung von Baked Fudge Cake
- Preheat oven to 425°F (220°C).
- Grease and flour a 9-inch springform pan. Line the bottom with a circle of parchment paper, ensuring it fits snugly and is also greased.
- In a medium saucepan over medium-low heat, melt 6 ounces (170g) of bittersweet chocolate and 1/2 cup (113g) unsalted butter, stirring constantly until the chocolate is about half melted.
- Remove from heat and stir until the chocolate is completely melted and the mixture is smooth and glossy.
- Set aside to cool slightly (about 5-7 minutes).
- In a large bowl, beat 4 large eggs at medium-low speed until frothy. Increase speed to high and beat until pale, thick, and tripled in volume, about 5-7 minutes.
- Gently fold in 1/2 cup (60g) all-purpose flour and 1 teaspoon espresso powder.
- Incorporate about 1/4 of the egg mixture into the cooled chocolate mixture to temper it, then gently fold the chocolate mixture into the remaining egg batter until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 17 minutes, or until edges are set and the center is still slightly jiggly.
- Let the cake cool in the pan on a wire rack for 10 minutes. Then, run a thin knife or spatula around the edge of the cake to loosen it from the sides.
- Refrigerate for at least 30 minutes, or until completely firm.
- Before serving, whip 1 cup (240ml) heavy cream to stiff peaks.
- Slice and serve the cake, garnished with a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
175g
Carbs
6g
