Andrea’s Fudge Cake – The Best, Richest Chocolate Cake Ever! Hold The Frosting! It Ain't Necessary

Andrea’s Fudge Cake –

The Best, Richest

Chocolate Cake Ever!

Hold The Frosting!

It Ain't Necessary


If someone is having a birthday, make this cake for them.  If no one is celebrating a birthday, make it for yourself.  Please don’t frost this cake – it is rich enough already.  A little powdered sugar on top is more than sufficient.  If you want to add ice cream, make it vanilla.

This cake is crusty on the outside and fudgy great on the inside.  If you are on a diet, bypass this cake.  One cake is not the problem – but when you start making one every Saturday, pounds could multiply rapidly.

Frosting a cake really adds calories, carbohydrates or whatever you count.  This cake, made for special occasions (without frosting) and homemade Angelfood Cake anytime are the best strategy for enjoying that “Carb Hit” sensibly.

I made this cake for a friend’s birthday party (Sheila Barge).  Because it was a “birthday”, I decided to top it with chocolate buttercream frosting, but I had insufficient butter.  Sheila supplied the butter – but it was “salted”.  DON’T EVER USE SALTED BUTTER WHEN BAKING OR FROSTING A CAKE.  The cake was fine, but all I can remember was that salty frosting.  I was quite embarrassed despite the compliments.  If I had omitted the frosting then, everything would have been fine.  And the frosting would not have been missed anyway.  We do learn from our mistakes, don’t we?

   
Andrea’s Fudge Cake

A cult classic, adapted from Chocolatier Magazine’s very first issue. This is not brownie, not cake, not torte- just a heavenly smooth-as-silk chocolate cake that needs nothing but a fork. It usually goes in under 4 minutes. Use great chocolate – it is the foundation of this cake.
http://www.betterbaking.com/viewRecipe.php?recipe_id=1416&PHPSESSID=549d0bec1b887452247b9339a6dcc1fe


http://www.godiva.com/assets/images/recipes/640-z.jpg

Andrea’s Fudge Cake
    Source: Chocolatier (1st issue),
creator: Ben Marx, Belltown Café, Seattle, WA

12oz    semisweet chocolate
5T    brewed espresso or strong coffee
2C    sugar
1C    unsalted butter (=2 sticks)
6    large eggs, separated
1C    flour (I always use Hecker’s Unbleached)
    Confectioners’ sugar

TABACCO CODE:   T=Tablespoon     C=Cup     oz=ounces


1 lightly butter 9-inch springform pan and dust with flour; shake out excess flour
2 In double boiler, over hot, not simmering water, melt together the chocolate and espresso, stirring occasionally; remove from heat and cool until tepid
3 In large bowl, cream sugar and butter together until light and fluffy on Medium-High
4 Add egg yolks, one at a time, beating well after each addition
5 Beat in flour
6 In large grease-free bowl, whip egg whites at Medium-High until stiff, shiny peaks are formed
7 Fold  one-fourth egg whites into the chocolate mixture to lighten
8 Fold in remaining egg whites
9 Fold in the butter-yolks-flour mixture
10 Scrape batter into prepared pan and bake 60 to 70 minutes, until top is crusty and cracked and the middle is still slightly moist (See Comment: 350 degrees Fahrenheit)
11 Remove cake to wire rack to cool completely
12 Remove sides of pan and transfer cake to serving plate
13 Place doily on top of the cake and sprinkle with confectioners’ sugar
14 Carefully remove doily to leave a lacy design in the sugar

This cake is very rich; regular icing is totally unnecessary.  Serves 16 slices easily.  Note: no baking powder, baking soda, cocoa powder, milk or water (except in espresso), or vanilla.

Note: water replaces milk in a chocolate layer cake because milk protein brings out bitterness in chocolate and ties up flavor, whereas water allows for quick release of full chocolate flavor. S: 'The Cake Bible' by Rose Beranbaum, pg. 55


T.A.B.A.C.C.O.  (Truth About Business And Congressional Crimes Organization)

tags: fudge cake  cuisine  culinary  dessert  eat  gourmet  recipe  food  chocolate  cooking  cake  birthday