Chocolate-Glazed Fudge Cake*

By RJamoralin

Nutrition information per serving:
1 Serving: Calories 340 (Calories from Fat 230); Total Fat 25g (Saturated Fat 13g); Cholesterol 115mg; Sodium 105mg; Total Carbohydrate 23g (Dietary Fiber 2g); Protein 4g

Ingredients

• Cake
• 1 cup butter
• 16 oz semisweet baking chocolate, chopped
• 2 teaspoons vanilla
• 6 eggs, lightly beaten
• Glaze
• 1/4 cup whipping cream
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla
• 3 oz semisweet baking chocolate, chopped
• Garnish
• 2 tablespoons chopped toasted hazelnuts (filberts)

Details

Servings 16
Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

1. Heat oven to 350 F. Grease 8-inch round cake pan with shortening or cooking spray. In 2-quart saucepan, melt butter and 16 oz chocolate over medium-low heat, stirring frequently, until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour batter evely into pan. Place cake pan in 13x9-inch pan.

2. Place pans in oven on middle rack; add warm water to larger pan until 1 inch deep. Bake 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on cooling rack. Cool 40 minuts.

3. Carefully run knife around edge of pan. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool 20 minutes longer.

4. Meanwhile, in 1-quart saucepan, heat whipping cream, corn syrup and 1 teaspoon vanilla to boiling over medium heat, stirring occasionally. Remove from heat. Stir in 3 oz chocolate until melted and smooth.

5. Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and side of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.

High Altitude (3500-6500 feet): Bake 45 to 50 minutes.

Cook's Notes
Hazelnuts, also called filberts, grow in clusters on trees in temperate climates. The small round nuts are covered in a thin brown bitter skin.

Add sparkle to your dessert party by garnishing this cake with a flourish of edible glitter. Present the cake on a large silver or gold platter decorated with edible glitter which can be found at baking supply stores.

To remove the skin from hazelnuts, place them in a single layer on a cookie sheet and bake at 350 F. for 10 to 15 minutes, or until the skins begin to flake. Fold the hot nuts into a kitchen towel and rub them vigorously until most of the skins come off.