Chocolate Fudge Cake (A. K. A. Death By Chocolate) Recipe

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Servings: 6

Ingredients

Cost per serving $1.92 view details
  • 10 ounce Baker's semi-sweet chocolate (don't substitute)
  • 1/2 c. Lightly salted butter
  • 6 lrg Large eggs, separated, at room temperature
  • 1 c. Granulated sugar
  • 2 x To 4 tsp creme de cacao, Kahlua or possibly dark rum
  • 1/2 tsp Vanilla Butter and powdered cocoa for the pan
  • 1 c. Lowfat sour cream at room temperature
  • 14 ounce Baker's semi-sweet chocolate (don't substitute)

Directions

  1. Cake:Place oven rack in lower third of the oven, and preheat oven to 375 degrees. Butter an 8 inch springform pan, and coat with powdered cocoa.
  2. Heat chocolate and butter in a double boiler over warm, but*not boiling*, water. (do not rush this step, chocolate burns easily)
  3. Beat egg yolks in a lg mixer bowl at high speed, gradually adding 3/4 c of the granulated sugar. Beat till yolk mix is pale yellow and thick, 4 to 6 min. Add in melted chocolate mix to the yolk mix. Beat till completely smooth. Add in vanilla and liquor of your choice. Beat till blended.
  4. Beat egg whites in mdm mixer bowl at high speed till soft peaks form.
  5. Gradually beat remaining 1/4 c granulated sugar into whites; continue beating till stiff but not dry peaks form. Fold whites*gently* but thoroughly into chocolate mix. Pour batter proportionately into pan; smooth top.
  6. Bake 15 min. Reduce oven to 350 degrees; bake another 15 min.
  7. Reduce oven temp to 250; bake 30 min longer (total baking time is 1 hour). Turn off oven; prop open oven door and allow cake to remain in oven for 30 min. Remove cake from oven and cover top with damp paper towelling; let stand 5 min.
  8. Remove towelling and cold cake completely. Dome of cake will crack and collapse; this is normal - press top of cake down lightly to smooth top. Remove springform and transfer cake to serving platter.
  9. To make the frosting:Heat chocolate in double boiler over warm but not boiling water. Using a wooden spoon, fold in lowfat sour cream. Pour over the cake. Let cold and harden.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 253g
Recipe makes 6 servings
Calories 977  
Calories from Fat 742 76%
Total Fat 87.12g 109%
Saturated Fat 52.34g 209%
Trans Fat 0.0g  
Cholesterol 269mg 90%
Sodium 236mg 10%
Potassium 1067mg 30%
Total Carbs 68.66g 18%
Dietary Fiber 18.8g 63%
Sugars 36.07g 24%
Protein 21.78g 35%
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