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La Belle Cuisine
The Incredible
Chocolate Fudge Cake
Bon Appetit October 1988
Bon Appetit - One Year Subscription
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
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