First Prize Chocolate Fudge Cake – a delicious recipe with semi-sweet chocolate chips, water, coffee powder, butter, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0. Butter 9-inch spring-form pan. Wrap outside of pan securely with foil. Heat chocolate with water and coffee powder in saucepan over very low heat, stirring occasionally, just until chocolate is melted. Cool to room temperature. Beat butter in mixer bowl until creamy. Beat in sugar until light and fluffy, 5 minutes. Beat in egg yolks one at a time, beating well after each. At low speed, gradually beat in flour. Stir in cooled chocolate mixture. In clean bowl, beat egg whites until foamy. Gradually increase speed and beat until stiff but not dry. Fold into chocolate mixture. Pour into prepared pan. Bake 60 to 65 minutes, until toothpick inserted in cake about 1-inch from side comes out clean. (Top may crack.) Cool in pan on rack. Cover and refrigerate overnight. Remove side of pan. Sift confectioners sugar lightly over top of cake. Makes 14 to 16 servings.
1679
kcal
Calories
96
g
Fat
183
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (12 oz.) pkg. semi-sweet chocolate chips, 5 Tbsp. water, 2 Tbsp. instant coffee powder, 1 1/2 c. butter or margarine, softened, and more.
Yes, First Prize Chocolate Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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