TWD: Almost Fudge Gateau


Almost-Fudge… couldn’t really explain it any better myself!

I was beyond excited when Nikki of Crazy Delicious chose the Almost-Fudge Gâteau for this week’s recipe. I had already planned on making a flourless dense chocolate cake for dessert on Valentine’s Day, so this was perfect. I could kill two birds with one stone! In addition, I had recently picked up a cute set of miniature springform pans, and this was a perfect reason to bust them out. I decided to make two smaller cakes instead of one large 9″ one. The smaller sized cakes didn’t quite use all of the batter, but they were so cute, and I was able to freeze one whole cake for dessert another time. This cake was extremely dense and fudge-like, and was perfect with ice cream or a tall glass of milk. The perfect decadent dessert for a special meal!

Head on over to the Tuesdays With Dorie blog for a listing of the other Dorie bakers’ blogs and see how their cakes turned out. We are up to over 40 bakers now – welcome to all of the newbies!

Next week: Pecan Sour Cream Biscuits
Last week: Brown Sugar-Apple Cheesecake

Almost-Fudge Gâteau

(Source: Dorie Greenspan “Baking: From My Home to Yours” pages 218-219)

5 large eggs
9 ounces bittersweet chocolate, coarsely chopped
1 cup of sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water
1/3 cup all-purpose flour
Pinch of salt

For the Glaze (optional)
4 ounces bittersweet chocolate, coarsely chopped
½ cup heavy cream
2 teaspoons light corn syrup

Getting Ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan n a baking sheet lined with parchment or a silicone mat.
Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.

Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar butter and coffee. Stir occasionally until the chocolate and butter are melted; the sugar may still be grainy, and that’s fine. Transfer the bowl to the counter and let the mixture sit for 3 minutes.

Using a rubber spatula, stir in the yolks one by one, then fold in the flour.

Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until the hold firm, but glossy peaks. Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest. Scrape the butter into the pan and jiggle the pan from side to side a couple of times to even the batter.

Bake for 35 to 45 minutes, or until the cake has risen evenly (it might rise around the edges and you’ll think it’s done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn’t shimmy when tapped; a think knife inserted into the center should come out just slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes.

Run a blunt knife gently around the edges of the cake and remove the sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper. Invert the cake onto another rack and cool to room temperature ride side up. As the cake cools, it may sink.

To Make the Optional Glaze:
First, turn the cooled cake over onto another rack so you’ll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.

Put the chocolate in a small heatproof bowl.

Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and only warm, not hot.

Meanwhile, bring the cream to a boil in a small sauce pan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.

Pour the glaze over the cake and smooth the top with a long metal icing spatula. Don’t worry if the glaze drips unevenly down the sides of the cake – it will just add to its charms. Allow the glaze to set at room temperature or, if you’re impatient, slip the cake into the refrigerator for about 20 minutes. If the glaze dulls in the fridge, just give it a little gentle heat from a hairdryer.


50 Responses

  1. Gorgeous Chelle! Looks ooey gooey good! I am so glad you both loved it.

  2. Thanks Laurie! I’m still enjoying the leftovers out of the freezer.

  3. Looks nice and chocolaty and delicious! I should get some mini springform pans- they would be great for desserts like this!

  4. Looks great! This is a perfect Valentine’s day dessert!

  5. Erin – they are so cute! Williams Sonoma sells a set of 4 for $24.

  6. Thanks April, and you’re right – it was perfect for Valentine’s Day!

  7. Looks great, Chelle!

  8. This would be good with ice cream! Chocolate or vanilla! 🙂

  9. This looks absolutely wonderful Chelle!!! Great job.

  10. Elizabeth – Thank you!

    Dianne – I concur – we’ve been eating it with creamy vanilla ice cream 🙂

    Amber – thank you!

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  12. Hi michelle
    it does send the taste buds tingling in aticipation of a generous bite. Your Almost-Fudge Gâteau has come out perfect. Thanks for the post.

  13. I think two cakes are always better than one! Just beautiful!

  14. Anamika – thank you! I am glad you enjoyed taking a peek 🙂

  15. Joy – how right you are!

  16. Oh, how cute that you used mini spring form pans! I would so much have loved to do heart shaped ones for valentines day. Yours looks fantastic!

  17. Marie – I had heart-shaped in mind, but couldn’t find a pan! So I settled for miniature ones 🙂

  18. Too cute! I love the idea of making mini versions. But that should come as no surprise since I love mini cakes so much! 😉 teehee.

  19. CB – I am definitely getting more into mini versions of things. So cute!

  20. Oh wow, it looks gorgeous! I got hungry just looking at it. 🙂

  21. Did freezing treat the cake ok? Froze half of mine, but I ain’t tried it yet. Love the mini cakes, and the picture you have up top is a really gorgeous angle.

  22. your glaze looks perfect! i wanted to splurge on some mini pans, but opted not to this time around…what a fun idea!

  23. I love the smaller versions. I think it would also keep us from eating through the whole thing in a matter of days. It looks so yummy!

  24. Amanda – thank you!

    lemontartlet – yep, freezing was not an issue at all. I just stick it in the microwave for 15-20 seconds to warm it up. Tastes just like new 🙂

  25. Now I want some mini springform pans! Your cake looks lovely!

  26. Ooooh, mini springform pans! I’m in trouble when I start down that aisle at Michaels (or any of the home stores, really)…

    Looks fantastic!

  27. Mary – Thank you! Admittedly, I was inspired to get the small pans by A Whisk and a Spoon, and Peabody. Their mini creations always look so great!

    Danielle – I’m not sure that the mini versions have kept me from eating it too quickly, but I had the best of intentions 😉

    Madam Chow – Thank you!

    Jhianna – I agree, I could scoop up most of the Wilton aisle in Michael’s. I’m actually thinking of asking for a GC for my birthday!

  28. Oooohhh, that looks incredible!!! I would have eaten too many of those in the mini version!!

  29. Chelle, this cake looks scrumptous! Nice job hon.

  30. Beth – thanks! My husband ate half of one of the 4″ cakes for dessert 😉

  31. Thanks Mom 🙂 I’ll send you a piece virtually!

  32. Someone at my comment. I know I commented earlier. At least I think I did. Crap. Either way it looks great Chelle!

  33. I ate it, I’m the cookie monster 😉 Thanks Nikki! 🙂

  34. wow, look at that cake! it looks so tall compared to mine… delicious!

  35. Jaime – that’s just because I used mini pans and was a little over zealous when it came to filling them 😉 They totally fluffed up and over (and down) the top of the pan 😉 I had to do one heck of a trim job!

  36. Very nicely done! I love the mini pans! So cute for an intimate dessert! Thanks for sharing!

  37. Okay, so add me to the list of people who want some of those small pans now. =) This is two weeks in a row that I’ve been admiring mini creations. Yours looks great.

  38. Yours looks like the most delightful combination of all good things chocolate… brownie, cake and candy. Yum!

  39. I really love this recipe – it may be my favorite yet.

  40. anything ‘petite’, ‘baby’ or ‘mini’ has my vote!!

  41. Melissa – Thank you! I’m definitely a new fan of the mini pans.

    Di – I know, I was inspired by Peabody and Whisk and a Spoon – they always looked so cute! Luckily I had some store credit at WS 🙂

    Dolores – Thank you! And you’re right – that pretty much sums up this combination!

    Kate – I agree, it has been a winner. You can’t really go wrong with pure chocolate. I’m still a huge fan of the Berry Cream Cheese Torte though (although cheesecake IS my favorite dessert!).

    lynette – This recipe scaled down would be perfect for you!

  42. I like the mini idea! Half now, half later.
    Great Job!!!

  43. megan – Thanks! I have frozen pieces of the second cake and have been having them for dessert 🙂

  44. Michelle – this looks great! So dense looking – I think my husband would love it! I really need to get this cookbook, huh?

  45. Jade – Thank you! I am so in love with this cookbook. While I definitely have more of a taste for somethings (i.e. chocolate and cheesecakes) than others we have made, nothing in this book has been a disappointment. Everything has turned out wonderfully.

  46. Mini anything is always better!

  47. little cakes are cute! freezing one is a great idea!

  48. peabody – I agree! Thanks for the inspiration!

    steph – I love freezing my desserts – we always have ready-to-eat desserts on hand!

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