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The Incredible Chocolate Fudge Cake

 

 

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The Incredible Chocolate Fudge Cake
Bon Appetit October 1988

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Cake:
9 ounces imported bittersweet
chocolate, finely chopped
1 cup (2 sticks) unsalted butter, cut
into pieces, room temperature
1 1/3 cups granulated sugar
5 large eggs, room temperature,
beaten to blend

Ganache:
3/4 pound bittersweet chocolate,
finely chopped
3/4 cup half and half

For cake: Position rack in center of oven and preheat to 325 degrees F. Melt chocolate with butter in top of double boiler over simmering water, stirring until smooth. Whisk in sugar. Continue whisking 1 1/2 minutes. Whisk in eggs. Pour into 9-inch springform pan. Bake until tester inserted
in center comes out almost dry but not wet, about 1 1/4 hours. (Cake will form crust and may crack.) Cool cake completely in pan on wire rack
before frosting.
For ganache
: Melt chocolate with half and half in top of double boiler
over simmering water, stirring until smooth. Transfer to a shallow bowl.
Let ganache stand at room temperature until cool enough to spread. Run knife around cake to loosen. Release pan sides. Invert cake onto platter. Remove bottom of springform. Spread 3/4 of the ganache over top and sides of cake. Spoon remaining ganache into pastry bag fitted with star
tip. Pipe decoratively over top. (Can be prepared 1 day ahead. Cover
and refrigerate.)


Featured Archive Recipes:
Fastest Fudge Cake
New Orleans Jolt Cake
Chocolatier's Molten Chocolate Cake


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