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Rich Chocolate Fudge Cake Recipe and Directions

April 03, 2012 | Comments: 0 | Views: 190

You will need 2oz + 4oz chocolate baking bar, 1/4 cup heavy cream, 1/2 cup butter, 2 eggs, 2 egg yolks, 1/3 cup granulated sugar, 1/2 teaspoon vanilla extract, and 1/4 cup flour. You will also need a pan to simmer water in and a metal bowl (I used an inverted metal lid) to melt chocolate in. To bake in, you will need 4 small baking dishes as well as a casserole type dish to set the dishes in while baking. You can use ceramic souffle cups, or I used metal flower shaped cups, and I guess you could try using muffin tins or even try cooking it all in one large pan.

To begin, take 2oz chocolate baking bar (or you could use 6 tablespoons cocoa powder + 2 tablespoons oil - I did not) and melt it in a metal bowl or inverted lid that fits on top of a pot of barely simmering water without touching the water; you only want the steam to heat the chocolate.

Once the chocolate is completely melted, add the 1/4 cup heavy cream. For this, I did not have heavy cream or want to purchase any, so I decided to try using a replacement. I used 1/4 cup milk + 1/9 cup butter; I melted the butter then added the milk (if you are using low fat milk you can add a tablespoon of flour to help thicken the mixture; I did not at this point - more later).

If you are able to, you should roll this mixture into balls and refrigerate. I was unable to, so I simply refrigerated it and hoped that would help thicken it up. Maybe if you use heavy cream instead of the replacement, or if you add a lot of flour, you may be able to achieve the balls which are meant to create the lava center of the chocolate lava cake.

I checked on my mixture about every hour to see if it had thickened to the point where I could form it into balls. However, it never really got very thick; I even added some sifted flour (I used whole wheat pastry flour) about a tablespoon at a time until I had added about 1/4 cup. This helped quite a bit but I was still unable to form it into balls.

I then refrigerated it overnight until I was ready to make the rest of the recipe. At that time I then took the 4oz baking chocolate (I did not have enough baking bar, so I used 2 baking squares + 6 tablespoons cocoa powder + 2 tablespoons oil; you can try using 3/4 cup cocoa powder + 1/4 cup oil if you do not have a baking bar at all) and I melted it using the same method as before.

In a mixing bowl, I whisked the 2 eggs and the 2 egg yolks together with the granulated sugar and vanilla extract. I then added the melted chocolate and the flour (I used whole wheat pastry flour).

This being my batter, I then poured it into my greased baking cups, filling it to between 1/2 and 3/4 full; although they do not rise too much, you do not want to fill them too full because you still have to add the balls.

If you choose to, you may add the balls (or the batter which is suppose to be balls) now, to the center of each dish by pushing them into the batter. I did not, I waited until about half way through cooking the batter; I also did not have solid balls, it was still just a thick liquid. So once I added it, I just poured a little bit on top of each cup then continued to bake.

Once you are ready to bake, take whatever casserole dish you choose to use - I used a short, circular, ceramic dish similar to the souffle dishes that were called for in this recipe - and fill it slightly with water. Then, place whatever baking cups you decide to use, into the dish filled with water. Bake at 400 degrees for 10-15 minutes; they should be cooked only slightly, you still want the center to be a little undercooked especially if you desire the lava center.

Once they finished baking and cooling, I then inverted them onto a plate. You can then dust them with powdered sugar, or top them with pudding - which I did, and I think the moisture of the pudding compliments the density of the cake, or you can simply eat it how it is.

Fresh out of the oven, the have more of a soft cake like texture which is still very rich, but if you desire the denser fudge like consistency, I would allow them to refrigerate overnight.

As I said, this recipe is suppose to make chocolate lava cake, however, with whatever I did differently, it turned out to be a dense fudge like texture after refrigerating. All in all, however it turns out, it is baked chocolate goodness, so enjoy.

Source: EzineArticles
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