Ingredients
- Flourless Fudge Cake
- 450g Dark Chocolate or Semi-sweet Chocolate
- 150g Butter
- 30g Sugar
- 4 Large Eggs
- 2 tsps Vanilla Extract
Instructions
- Melt the Chocolate, Sugar and the Butter together.
- Beat the Eggs with an electric mixer until it triples in volume.
- Stir ¼ of the egg mixture into the chocolate and then fold in the Chocolate mixture into the remaining eggs.
- Bake for 15-17 mins at 210 Celsuis. Cool on a wire rack for 10 mins then place in the refrigerator for 30mins. The Cake should have a texture of a mousse cake.
- Serve with Caramel Sauce, Chocolate Sauce or Whipped Cream
Notes
Insructions/Ingredients for Chocolate Glaze:
- 55 g Dark Chocolate or Semi-sweet Chocolate
- 20 g Butter
- 20 g Milk or Cream
- 20 g Honey or Agave Syrup
- 1/8 tsp Vanilla
- Melt the Butter and the Chocolate together. Remove from heat and add in the Milk or Cream and Honey or Agave Syrup. Stir until you get a smooth and glossy mixture. Let it cool for about 3-5mins and then pour on top of cake.
- Melt your Butter, Coco Natura Sugar and Chocolate together. Best is to use the double boiler method but you can use the microwave. If you opt to use the latter just make sure to set it at Medium High and short intervals so you don’t burn your chocolate.
- Make sure to use Belgian Dark Chocolate the taste will be so much better.
- Crack 4 eggs into your mixing bowl.
- Beat your eggs until it becomes this texture and color. It will triple its volume.
- Add 1/3 of the egg mixture into the chocolate and mix it. This way the chocolate and the egg mixtures have the same texture. Add the rest of the eggs and fold it into the Chocolate. This is a delicate stage since you don’t want the eggs to collapse.
- Fold in the eggs until you don’t see any white streaks in the dark chocolate mixture.
- Pour it into your greased pan. This recipe is for a 9inch spring form pan. Bake until the top forms a crust. Place it in your fridge or freezer before trying to remove it from the cake pan.
- The cake can be stored in the refrigerator up to a week and frozen up to a month.
- Take the cake out 30mins before serving so that it has this mousse like texture when you serve it.
- If frozen, place it in the refrigerator an hour before serving.
- The glaze can be done ahead of time as well just heat it up before serving. Add a dollop of whip cream or berries and serve.