There was some leftover cream from quiche that I made a day before and I don't want to waste it since it is not cheap. I imagined the best thing that I could make out of it was chocolate ganache.... so I decided to try this Chocolate Fudge Cake that I found in one website.
Although the cake is heavy & dense in texture, the taste is quite mild & less rich. However, the combination of the cake and the ganache perfecting the overall taste. I cannot ask my two boys opinion on this as they are chocoholic and half of the cake was gone in less than an hour. Even my hubby asked for one more additional piece....hehe. I actually wanted to bring some to the office for my colleague but no chance...
The compliment I give to this recipe is that it is so simple to make which can be prepared in 15 minutes or less (depending on your efficiency of course) because no machine is needed (or actually discouraged in order to achieve such fudge texture). Just use wooden spatula to slowly mix them all.
The above is a close-up on the texture.... make sure you don't over bake to avoid having dry texture.... I've got mine just right.
Source: Fine Cooking (I've simplified the write-up for my own ease of reference)
(Makes 8" round)
INGREDIENTS:4½ oz Flour*1 oz Cocoa Powder*1/2 tsp Baking Soda* 1/4 tsp Salt* (* mix together)4 oz Unsalted Butter - melted & warm1¼ cup Packed Brown Sugar2 Large Eggs1 tsp VE½ cup Hot WaterMETHOD:1. Preheat oven at 180C.Line & grease the cake tin.2. Combine butter & sugar with a spatula.Add in eggs & EV - stir until well blended.Add in flour, all at one time & stir just until all flour is moistened.Add in hot water & stir just until incorporated & smooth.3. Bake for 30-35min.Cool in the tin on a rack for 10 min.Invert & cool completely.CHOCOLATE GANACHE:(I've halved the recipe & skip sugar as follows)4 oz Grated Chocolate½ cup Heavy Cream- Bring cream to a boil & off the heat.- Add in chocolate & stir until smooth.- Wait until it is warm before pouring onto the cake.
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