"This recipe is inspired by a chocolate cake my grandmother used to make for special occasions. It's decadent, incredibly chocolaty and extremely easy to make. For a potluck, I like to dress it up with a milk chocolate glaze and a quick berry coulis, but it's also pretty perfect with a simple dusting of icing sugar." — Jennifer Bartoli, Food specialist
- Prep time 50 minutes
- Total time 3 hours & 15 minutes
- Portion size 12 servings
Chocolate Fudge Cake:
- 180 g good-quality 70% dark chocolate (about 6 1/2 oz), chopped
- 1/2 cup butter cubed
- 4 eggs
- 1 cup granulated sugar
- pinch salt
- 1/4 cup all-purpose flour
- 2 tablespoons white rum
- 2 teaspoons vanilla
Milk Chocolate Glaze:
- 55 g good-quality milk chocolate (about 2 oz), chopped
- 2 tablespoons whipping cream 35%
- 1 tablespoon butter
- 2 teaspoons white rum
- 1 cup frozen raspberries thawed
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Chocolate Fudge Cake: Grease 8-inch (2 L) springform pan; line bottom and side with parchment paper. Set aside.
In small saucepan, melt chocolate with butter over medium-low heat until smooth, about 5 minutes. Let cool slightly.
In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Stir in chocolate mixture, flour, rum and vanilla until combined. Scrape into prepared pan, smoothing top.
Bake in 350°F (180°C) oven until top is cracked and cake tester inserted in centre comes out clean with a few moist crumbs clinging, 40 to 45 minutes. Let cool completely in pan.
Invert cake from pan; peel off parchment paper. Transfer cake to cake plate.
Milk Chocolate Glaze: While cake is cooling, in heatproof bowl set over saucepan of hot (not boiling) water, heat together chocolate, cream and butter, stirring, until smooth. Stir in rum. Let cool for 5 minutes.
Using offset palette knife, spread glaze over top of cake. Refrigerate until set, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Raspberry Coulis: While glaze is setting, in blender, purée together raspberries, sugar and 1 tbsp water. Strain raspberry mixture through fine-mesh sieve into saucepan, pressing on solids with back of spoon and scraping bottom of sieve to extract pulp. Discard solids.
Stir lemon juice into raspberry mixture; cook over medium heat, stirring, until hot, about 2 minutes. Whisk cornstarch with 2 tsp water until smooth; stir into raspberry mixture. Bring to boil; boil, stirring, until slightly thickened, about 1 minute.
Transfer to bowl; cover with plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 48 hours.) Serve with cake.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 92 mg
- Sugars 31 g
- Protein 4 g
- Calories 338.0
- Total fat 19 g
- Potassium 170 mg
- Cholesterol 92 mg
- Saturated fat 11 g
- Total carbohydrate 38 g
- Iron 16.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 12.0
- Vitamin C 3.0