Simone's Kitchen

Chocolate fudge cake

Chocolate fudge cake | insimoneskitchen.com

After spending way to much time away from the stove I figured it was time for some proper baking and what better recipes to try then Donna Hay’s? I love her recipes and have already quite a stack of favorites that I turn to time after time (the chocolate mousse recipe is just too good!! If you haven’t already, you should really give it a try!)

This particular recipe comes from the book Modern Classics part II. It has lots and lots of gorgeous sweeties in there and for today I picked the chocolate fudge cakes. And believe me, they are every bit as delicious as the look!

I had to work in the morning, it’s the time of year where couple are getting ready for their marriages in 2010, so I have quite a few meetings with potential customers these days. Plus I had one preweddingshoot in the studio as well. I had to pick up my new glasses (the one you look through.. ๐Ÿ™‚ ) in town also, plus I had to buy myself a castiron pan.

You see, I have joined the Cooking Italy group which is led by Angela, from Spinach Tiger. I’ve only just joined and have only received the book we are cooking from today, but it’s a fun group of people and well, I love Italian food so what better way to practice then to join the group? I am making my first recipe for the group tonight, which is a bolognese sauce. I’ll post about it tomorrow since I haven’t eaten it yet. But I needed a good cast-iron pan for that so bought that this afternoon as well.

Chocolate fudge cake | insimoneskitchen.com

More to follow on that tomorrow! Since I had to be in the kitchen anyway to keep an eye on the Bolognese I figured I could make something else in the meantime as well and these little fudge cakes are delicious. The perfect ending for a meal or just something to enjoy in between meals… ๐Ÿ™‚ Basically I could eat them all day long, lol…

Here is the recipe!

Chocolate fudge cake
Prep Time
16 hrs
Cook Time
16 hrs
 
Course: Dessert
Servings: 6
Author: Donna Hay
Ingredients
  • 185 gr good dark chocolate chopped
  • 185 gr butter
  • 4 eggs split
  • 110 gr. sugar
  • 55 gr ground almonds
  • 3 tbsp flour
  • pinch of salt
  • 3 tbsp sugar extra
Instructions
  1. Heat the oven to 180ยฐC. Put chocolate and butter in a saucepan and, on a very low fire, stir untill melted and smooth (I actually did this au bain marie. Felt safer to do it that way). Set aside.
  2. Mix eggyolk and the sugar and whisk untill light and creamy. Add the chocolate mixture, almonds, salt and flour and mix with a spatula.
  3. Whisk the eggwhites untill forming stiff peaks. Add the sugar slowly untill the mixture is shining. Mix the eggwhites through the chocolate mixture with a spatula.
  4. Grease 6 ovenproof dishes or cups or ramekins of about 250 ml each. Put the mixture in and put them in an ovendish. Pour hot water into the dish so the ovenproof dishes are halfway in the water. bake for 25 minutes or untill they are done. They should be baked on the edges and outside but still slightly soft on the inside. Serve with whipped cream.
  5. For 6 people.

 

Chocolate fudge cake | insimoneskitchen.com

Enjoy!!

Chocolate fudge cake
Servings: 6
Ingredients
  • 185 gr good dark chocolate chopped
  • 185 gr butter
  • 4 eggs split
  • 110 gr. sugar
  • 55 gr ground almonds
  • 3 tbsp flour
  • pinch of salt
  • 3 tbsp sugar extra
Instructions
  1. Heat the oven to 180ยฐC. Put chocolate and butter in a saucepan and, on a very low fire, stir untill melted and smooth (I actually did this au bain marie. Felt safer to do it that way). Set aside.
  2. Mix eggyolk and the sugar and whisk untill light and creamy. Add the chocolate mixture, almonds, salt and flour and mix with a spatula.
  3. Whisk the eggwhites untill forming stiff peaks. Add the sugar slowly untill the mixture is shining. Mix the eggwhites through the chocolate mixture with a spatula.
  4. Grease 6 ovenproof dishes or cups or ramekins of about 250 ml each. Put the mixture in and put them in an ovendish. Pour hot water into the dish so the ovenproof dishes are halfway in the water. bake for 25 minutes or untill they are done. They should be baked on the edges and outside but still slightly soft on the inside. Serve with whipped cream.
  5. For 6 people.

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27 comments

  1. Yum! I love a good cake with fudge! I notice you have geckos on your blue print cloth! I think they look cute!

  2. Aw, these sound yummy and are presented really cute!

  3. Those are so cute!!! May i use a picture on Cute Food Saturday?

  4. I love the presentation of this chocolate fudge cake!

  5. These look delicious! I love them in the clear ramekins!! Irresistible!

  6. These look wonderful. I love the little glass cups too–are those Weck? Yikes! Chocolate, cute containers, great photography. I love this place!

  7. yum! these look so good, and i love the glasses you baked them in!! too cute!

  8. Donna Hay recipes are so great! Your cakes look fantastic. Nice texture, and nice presentation.

  9. This looks delish and I love the little red and white ribbons!

  10. these look really really cute & I really like the contrast of the blue & the chocolate.

    I have been using my cast iron pan for more than 10 years now, & if i had to pick one thing from my kitchen i would pick this.

  11. Yum! I love little chocolate cakes, they’re the perfect combination of indulgence and moderation =D.

  12. Yum! I love little chocolate cakes, they’re the perfect combination of indulgence and moderation =D.

  13. Love the presentation. Very sweet.

  14. Your pictures are always real winners!! The desserts always look so tempting!!

    What a fab dessert!!! MMMMMMMMMMMMMMM,…I so digg it!!!!

  15. Can I be your neighbour? ๐Ÿ˜€ I’m gawking at those little pots while my little boy fighting for my laptop because he saw the little ‘lizards’ on your table cloth! Lovely fudge cakes!

  16. I LOVE Donna Hays too!! This cake looks so wonderful! Love your photos.

  17. I love the ramekins… Is it possible to know what brand they are?

  18. Gorgeous photos and they look amazing in these little jars. Two questions: what is a weck and where can I get the weck jars?

    • I am not sure if I am using the correct english term for this but you would use ‘weck’ jars if your making – for instance jam or something pickled – that you want to keep for a long time. You can seal the jars with a rubber band and you can then store it for a long time. I bought them in the Netherlands at Dille and Kamille, but wouldn’t really know where to buy them in any other countries.

  19. I love Donna Hay! And these fudge cakes look absolutely divine!

  20. Simone, that looks SO VERY GOOD!
    And I love the presentation and the picture of the egg shells. Adorable.

  21. PS…I think in US you could use mini Mason jars…..

  22. You are the second person who has raved about this cookbook and I can see from these marvelous cakes that I have a cookbook to buy! Yum!

  23. Thanks for the info on the jars! I love them!

  24. A lovely presentation, Simone! Chocolate would give us all world peace…thanks for spreading the love.

  25. i love the ramekins you have used :O)

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