Noyolkchocolatefudgecake Recipes

NO-YOLK CHOCOLATE FUDGE CAKE

Steps:

• Cake: Preheat oven to 350F and grease an 8-inch sprinform pan.
• Place walnuts in food processor or blender and pulse several times.
• Add cocoa powder, orange zest and 3/4 C sugar; process until finely ground, being careful NOT to grind to a paste.
• Stir in orange juice and set aside.
• In large bowl, beat egg whites with salt until they begin to hold soft peaks.
• Gradually add the remaining 3/4 C sugar, 2 Tbsp at a time, beating after each addition, until the egg whites begin to hold stiff peaks.
• Gently stir about 1/3 of the egg whites into the walnut mixture.
• Fold in the remining egg whites.
• Add the cooled margarine and fold everything together gently but thoroughly.
• Pour the batter into the pan and bake in the middle of the oven for 40 minutes or until tester comes out clean.
• Remove the cake and let cool completely in the pan.
• Run knife around the edges of cake and remove the sides of the pan.
• Tightly wrap cake and refrigerate until ready to glaze.
• Glaze: In small heavy saucepan, combine chocolate, orange juice, margarine, sugar and salt.
• Stir over moderately low heat until the margarine is melted and smooth.
• Carefully invert the cake onto a rack in a shallow baking pan.
• Pour glaze over the cake, tilting if desired to allow glaze to run down the sides.
• Garnish with walnut halves.
• Chill, uncovered, for 30-45 minutes or until glaze is set.
• Serve at room temperature.

BEST EVER RICH CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour 3 9-inch cake pans.
• In a large mixing bowl, cream the butter until smooth.
• Gradually pour in the brown sugar, then eggs.
• Beat with mixer until light and fluffy, approx 5 minutes.
• On low speed, beat in the vanilla extract, melted chocolate, baking soda and salt.
• Add flour alternately with sour cream, beating at low speed until smooth.
• Pour in boiling hot water and stir until blended.
• Pour into the prepared pan.
• Bake about 25 minutes or until done.
• Remove from oven, let cakes cool about 10-15 minutes, then place on wire racks.

DARK CHOCOLATE FUDGE CAKE

Steps:

• For the cake:.
• Sieve the flour and cocoa powder and set aside.
• Cream the butter and sugar together until soft and light, stir in the orange rind.
• Break chocolate into a bowl (I recommend that you use 70% cocoa solid minimum), add boiling water and stir until the chocolate is melted and well blended.
• Lightly whisk the eggs and gradually beat into the butter and sugar mixture.
• Beat in the melted chocolate, and then fold in the flour/cocoa mixture with a metal spoon.
• Spoon the mixture into two greased and lined tins and bake at 180/350/Gas 4 for 25-30 minutes, until cake shrinks away from the sides of the tin.
• Allow to cool slightly in tins, and then turn out on wire rack. When cold, slice each cake horizontally to make 4 layers. Using a thin layer of jam, sandwich all layers of the cake together.
• Fudge coating:.
• Sift icing sugar and cocoa and set aside.
• Put the butter, water and caster sugar into a saucepan and heat gently, stirring to dissolve the sugar. Bring to a simmer.
• Pour the hot mixture into the sieved icing sugar/cocoa mixture; mix together until its thick enough to coat the back of a spoon.
• Pour coating quickly over the cake; smooth over the sides. Leave to set before serving.

NO-BAKE FUDGY OAT COOKIES

Steps:

• In a large bowl, combine oats and coconut; set aside. In a large saucepan, combine milk and butter. Stir in sugar and cocoa. Bring to a boil. Add oat mixture; cook for 1 minute, stirring constantly. Remove from the heat; stir in vanilla. , Drop by rounded tablespoonfuls 1 in. apart onto waxed paper. Let stand until set.