This Ultimate Chocolate Fudge Cake is not only gluten free but perfect for Passover. I can’t even begin to guess how many of these Ultimate Chocolate Fudge Cakes we made at the bakery. I do remember having to glaze and cut 69 at one point for a banquet – 1104 pieces. I thought they would never end. I was never so sick of chocolate in my life!
I remember when the flourless chocolate cakes took everyone by storm. They were everywhere. The problem was most of them were dry, dry, dry and not worth the trouble. Just because something is flourless doesn’t make it good! However, this Ultimate Chocolate Fudge Cake is ultra smooth and has a deep, intense chocolate taste without being bitter or overwhelming.
Low and slow is the mantra for this flourless cake. When one of my clients asked for a cake such as this, my research took me to the Frog Commissary cookbook where we learned this was more of a firmly set pudding than a cake. However, as a pudding it sometimes wanted to bow out at the sides. I added a little cocoa and that solved the problem so it is firm and straight. We also added a glaze to provide a more finished look. Do not try to hurry any step of this cake. Air cannot be beaten into the mixture so the mixer is always set on low. Low temperature in the oven is a must also.
The cake can rise above the sides of the pan at the end of baking and that is fine. It will fall as it cools. This doesn’t always happen, so don’t think you have made a mistake if it stays flat. Good for you. If it does rise, let it fall. Then after a few minutes gently push the edges down flat so there is not a raised rim above the cake.
While I usually want you to spray just the middle of the parchment, the Ultimate Chocolate Fudge Cake is the exception and requires spraying the inside bottom of the pan lightly (to help keep the parchment flat, laying parchment over the spray, then spraying the parchment and sides really well.
After baking and cooling, the cake is released and left upside down while under refrigeration or in the freezer as the bottom become the top. The Ultimate Chocolate Fudge Cake freezes very well unglazed. It can be glazed from the freezer or the refrigerator.
Any number of sauces – caramel, raspberry, orange, creme anglaise are a few that can and be served with this, adding another dimension. The photo above shows the Ultimate Chocolate Fudge Cake on a bed of Vanilla Creme Anglaise.
Ultimate Chocolate Fudge Cake
1 1/2 cups sugar (300 grams or 10 ounces)
1/2 cup cocoa (40 grams or scant 1 1/2 ounces)
3/4 cup water
1 1/2 cups butter cut into pieces (340 grams or 12 ounces or 3 sticks)
12 ounces semi sweet chocolate (340 grams)
When the butter is melted and the mixture is hot, but not boiling, remove from the heat and add the chocolate. Submerge the chocolate completely below the liquid and let sit for a few minutes. Whisk gently to completely incorporate the chocolate. Add to the eggs and mix on low until everything is well combined.
It will be slightly jiggly in the center when done and the edges may be raised above the edge. Cool for 1 hour. Release edges with a spatulaand turn out onto a 9 inch cardboard round. Remove pan and paper. Leave upside down on the round. Refrigerate overnight or freeze.
Heat the butter and the chocolate together until the chocolate is mostly melted but do not let it get too hot or the glaze will be dull and reddish in color. Let it sit, off heat, a few minutes and then whisk gently to combine.
Make a glazing set up by placing a cooling rack inside or on top of a rimmed pan such as a half sheet pan. To glaze, remove the Ultimate Chocolate Fudge Cake from the cardboard and place on the glazing rack. Pour the glaze onto center of cake and gently push it off the sides with an offset spatula making sure it runs down the sides to cover them completely. Rap on the table several times to settle the glaze.
Remove from the rack with two pancake turners and place on a serving tray or a cardboard round and store in the refrigerator.
Yield: 1 – 9” cake 1 1/2 inches tall. 1450 grams or about 3 1/4 pounds. 16 servings
Note: Because this has no flour, it has a long shelf life in the refrigerator. As long as the cut edges are covered it can stay for 10 to 14 days. This is an ideal foil for one of the dessert sauces. This cake freezes well unglazed. It may be glazed straight from the freezer.
Alternately, if you don’t want to glaze it, sprinkle it with powdered sugar just before servings.