Baked Fudge Cake Recipe

Ingredients for Baked Fudge Cake

• Semisweet Chocolate
• Unsalted Butter
• 4 large eggs
• All Purpose Flour
• Instant Espresso
• Heavy Cream

How to Make Baked Fudge Cake

1. Preheat oven to 425°F (220°C).
2. 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.
3. 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.
4. Remove from heat and stir until the chocolate is completely melted and the mixture is smooth and glossy.
5. Set aside to cool slightly (about 5-7 minutes).
6. 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.
7. Gently fold in 1/2 cup (60g) all-purpose flour and 1 teaspoon espresso powder.
8. 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.
9. Pour batter into the prepared pan and spread evenly.
10. Bake for 17 minutes, or until edges are set and the center is still slightly jiggly.
11. 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.
12. Refrigerate for at least 30 minutes, or until completely firm.
13. Before serving, whip 1 cup (240ml) heavy cream to stiff peaks.
14. Slice and serve the cake, garnished with a dollop of whipped cream.