Chocolate-Glazed Fudge Cake

Name: Chocolate-Glazed Fudge Cake
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters butter; 1 Tbsp light corn syrup; 6 eggs, lightly beaten; 2 Tbsps chopped toasted hazelnuts (filberts); 85 grams semisweet chocolate, chopped; 1 teaspoon vanilla; 59 milliliters whipping cream

This recipe serves 16. If 40 cents per serving falls in your budget, Chocolate-Glazed Fudge Cake might be an awesome gluten free recipe to try. One serving contains 181 calories, 3g of protein, and 17g of fat. If you have vanilla, corn syrup, whipping cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 10 minutes.

Instructions

Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth.

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Chocolate

Butter

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Cake Form

Sauce Pan

Oven

Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined.

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Vanilla

Egg

Pour into greased pan.

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Frying Pan

Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.

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Water

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Cake Form

Bake at 350°F. for 35 to 40 minutes or until center is set.

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Oven

Remove cake pan from water bath; place on wire rack. Cool 40 minutes.

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Water

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Wire Rack

Cake Form

Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.

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Wire Rack

Knife

Frying Pan

Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally.

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Whipping Cream

Corn Syrup

Vanilla

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Sauce Pan

Remove from heat.

Add 3 oz. chocolate; stir until melted and smooth.

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Chocolate

Place cake on serving platter.

Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake.

Ingredients you will need

Glaze