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Dark Chocolate Fudge Cake

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This is a rich, dark, flourless chocolate cake that is truly fudge like and makes a wonderful dessert.

The recipe is adapted from one I found in the beautiful book “The Southern Highlands Cookbook”, a fabulous collection of recipes by Stefan Posthuma-Grbic from the restaurants and cafes in the Southern Highlands in New South Wales.

The book was given to me as a Christmas present by Quirky Niece No 3 and her partner. I’m excited to be cooking from it!

This cake comes from the restaurant Flour, Water, Salt in Bowral.

The recipe is similar to the famous Chocolate Nemisis from the River Cafe in London, which I was fortunate enough to sample recently on my gastronomic tour of the UK. The ingredients, minus the coffee are the same, the method a little different.

Ingredients

165mls strong hot coffee, real not instant if possible

300gms butter

300 gms dark chocolate (70% cocoa solids for a very dark chocolate hit – less cocoa solids if you want a sweeter  taste)

165gms caster sugar

4 eggs

Method

Preheat oven to 160 degrees C. Choose a springform tin. For a flatter cake, use an 20cm/8″ tin; for a deeper cake use a 18cm/7″ tin. Line the base and sides of the springform tin with baking paper, cutting a disc for the base and strips for the sides. Butter or use oil spray to help make the paper stick.

Melt the butter in a large saucepan on the stovetop, and carefully bring to the boil. Remove from the heat and add the chocolate, roughly chopped. Whisk until the chocolate is amalgamated. Add the sugar and the coffee, continuing to whisk to combine.

Lightly whisk the eggs in a bowl. Add to the chocolate mixture in the saucepan, stirring gently to combime. Make sure everything is incorporated. The mixture will be glossy and quite thick, but not as thick as a conventional cake mix.

Pour the mixture into the springform tin and place in the oven. If you’re a bit nervous that the mixture might leak – mine didn’t – you could put the tin on a baking tray. Bake for 90 minutes.

Remove from the oven and leave to cool. When cool, refrigerate for a minimum of a couple of hours to set the cake. It’s a great cake to make the day before it’s needed.

Serve with whipped cream, and anything you fancy. I served mine with berries and some hazelnut praline I had left over from another recipe. Leftovers  will keep well for a couple of days in the fridge too!

 

 

 

 

 

 

 

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