Chocolate Fudge Cake
A two layered chocolate fudge cake filled with dulce de leche. Slighlty adapted from Ottolenghi's recipe.
Recently I bought Ottolenghi's cookbook (Ottolenghi, the cookbook) and I have been exploring it. Mostly I bought it because I decided to eat healthier meals and he has tons of recipes where vegetables are the main characters. So I figured it would be a good source of inspiration for a new more varied diet.
As it turns out it also has a LOT of dessert and cake recipes... It appears I was attracted by the end of the book instantly. So I put my new healthy eating habits on pause and decided to test his chocolate fudge cake.
I was intrigued by the method: this cake is cooked in two stages, so in the end you obtain a cake with different textures. The bottom part will be stiffer and the top part more fudgy! And to make things better I decided to put dulce de leche in between the layers. This actually makes this cake PERFECT. I promise.
And to top it all off its gluten-free! Yes, my friends, you read right! More than one person that will appreciate this detail comes to mind! :)
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6 servings
Nutrition: 412 cal
Dulce de Leche
- 1. Pre-heat the oven to 170 degrees Celsius.
- 2. Butter your mould. I used a cake ring of 18 cm, this means it's bottom less, easy to unmould. If you don’t have this, it's better if you use a spring form cake pan. Make sure to butter it and line it with parchment paper.
- 3. In a big bowl that can resist high heat combine de chocolate and butter (they should be cut into small pieces). In a small pan bring the sugar and the water to a boil stirring frequently. Pour the sugar/water mixture over the chocolate/butter mixture and let it sit for about 3 minutes. Stir until all the ingredients are combined.
- 4. Add the egg yolks one at a time. Set aside the bowl and let it come to room temperature.
- 5. In the meantime, beat the egg whites and the pinch of salt until you obtain a firm meringue. You can do this using an electric mixer, a stand mixer or your hands and whisk! A little exercise!
- 6. Add the meringue to the chocolate mixture in 3 additions. Make sure you fold it in gently and with love and care. You can either use a spatula or a whisk if you feel comfortable enough.
- 7. Transfer approximately 2/3 of the batter to the cake pan (you have already buttered!) and bake for about 35 to 40 minutes. When you insert your cake taster/skewer/brochette stick in the middle it should come out almost clean. Remove from the oven and let it cool down completely.
- 8. Using an off-set spatula or the back of a spoon make sure you flatten the cake. Don't worry if it breaks a little. Add the dulce de leche and evenly cover the surface of the cake making sure you leave 1 cm from the border free of it! Add the rest of the batter and using an off-set spatula distribute it evenly until the cake is covered 100%.
- 9. Put back in the oven for about 20 more minutes. When you insert the cake tester it should come out a little moist! That means it's ready.
- 10. Note: For the baking times and right textures, you will probably have to adjust to your oven and own taste. Some might prefer this cake on the super moist side, others a little less. So trust your instinct!
- 11. Remove and let it cool completely before unmoulding.
- 12. Dust with cocoa powder.
- 13. Note: It will last 4 days at room temperature properly covered.