Black Satin Fudge Cake (Sounds difficult – actually very easy) Recipe
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 This recipe for Black Satin Fudge Cake (Sounds difficult – actually very easy), by Deb Ciavola, is from Live... Love... Laugh... Cook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Deb Ciavola
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake: Glaze:
1 cup unsalted butter 8 oz semi-sweet chocolate chips
8 oz unsweetened chocolate 1/4 cup light corn syrup
4 oz semi sweet chocolate chips 3 tbsp. water
5 large eggs at room temp (important) 2 tbsp. butter
1 cup sugar divided
2 tsp vanilla
1 / 3 cup light corn syrup
Raspberry Puree
1 bag frozen raspberries
2 tbsp cornstarch
1 /4 cup sugar
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Directions: |
Directions:Directions: Preheat oven to 350 degrees – use cheesecake pan
Cake:
1. Spray pan with PAM and line bottom with circle of wax paper.
2. Wrap bottom of pan with sheet of foil to prevent seepage
3. Melt butter and chocolate in saucepan
4. Keep stirring to prevent burning and melt. Let cool 10 min
5. Beat eggs with 1 /2 cup sugar until triple in volume and pale ribbon
6. Place 1 /2 cup of sugar into saucepan with corn syrup. Bring to full boil
7. Pour slowly into eggs
8. Add chocolate and lightly beat
9. Place cheesecake pan in another low pan and fill with water to just under foil line
10. Bake 40-45 min. Do not overcook. Will settle after removing from oven
11. Let cool about 20 min.
12. Invert pan and peel off paper
Glaze
1. Combine all ingredients in glass bowl
2. Microwave 2 min until melted
3. Stir and pour over cake
Raspberry puree
1. Place all ingredients in saucepan
2. Cook until clear and thick.
3. Serve cold |
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