It's time to revisit this Ultimate Chocolate Fudge Cake to make this dessert easier and more foolproof. 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 but I do remember having to glaze and cut 69 at one point for a banquet - 1104 pieces. It seemed like they would never end. For a brief moment, I almost gave up on chocolate.
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.
Since I have started making these for the restaurant, I realized that one difference when baking will lead to a much easier and better outcome. By placing the pan with the cake in a water bath, there will be no chance the cake will rise above the rim of the pan. The texture will be ultra-smooth and releasing the cake will be a snap.
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 spray the parchment and sides really well.
After baking the cake cool it completely while in the water bath. The cake will have pulled away from the sides every so slightly. Run a thin, metal spatula around the edge. Then refrigerate until very cold, preferably overnight. When cold, release the sides once more with the flexble metal spatula. Place a cake board on top of the pan. Turning it upside down so the board is on the bottom, rap it hard on a solid surface several times or until you can feel it falling onto the board. At this point, the Ultimate Chocolate Fudge Cake freezes very well unglazed and wrapped in foil for several months.
Any number of sauces - caramel, raspberry, and orange, are a few that come to mind, adding another dimension to the cake. The photo above shows the Ultimate Chocolate Fudge Cake on a bed of Creme Anglaise.
Ultimate Chocolate Fudge Cake
1 ½ cups sugar (300 grams or 10 ounces)
½ cup cocoa (40 grams or scant 1 ½ ounces)
¾ cup water
1 ½ cups butter cut into pieces (340 grams or 12 ounces or 3 sticks)
12 ounces semisweet chocolate (340 grams)
Preheat the oven to 250°F. Spray the bottom of a 9” round cake pan, line it with parchment and spray the entire pan well including the parchment.
Whisk the sugar and cocoa together in a large saucepan. Add the water and whisk until smooth. Add the butter pieces and heat to melt the butter, stirring often.
In the meantime, place the eggs in a mixing bowl and mix on low. Mix until no egg whites are showing.
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.
I place my 9" pan in a 10" pan and filled it with ¾ cup hot water. Place the prepared pan in a larger pan to be used as a water bath.
Bake for 85 minutes.It will be very slightly jiggly in the center when done.Cool completely in the water bath. At this point, the cake will have pulled away slightly from the edges of the pan.
Remove the cake from the water bath and go around the edges with a small flexible spatula.
Refrigerate to set completely, preferably overnight.
To release the cake from the pan, go around the edges of the pan again. Place a cardboard circle on top of the pan.Turn the pan upside down.Rap it hard several times on a solid surface. You will feel the cake drop to the board. Remove the pan and paper. At this point, it can be well wrapped in foil and frozen for several months. It is easiest to glaze if frozen.
1 stick butter (114 grams or 4 ounces)
6 ounces semisweet chocolate (170 grams)
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 tray 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 it on the glazing rack. Pour the glaze onto the center of the 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. 1450 grams or about 3 ¼ 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.
Alternatively, if you don't want to glaze it, sprinkle it with powdered sugar just before servings.
Other naturally gluten-free recipes include: