Grandma Ruth'S Fudgy Chocolate Cake (That I Could Not Resist Altering) – a delicious recipe with chocolate, chai tea, sugar, unsalted butter, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F and butter a 9 inch springform pan and dust with cocoa powder.
2
In top pot of a double boiler, over hot (not simmering) water, melt the chocolate and coffee together, stirring occasionally till smooth. Remove from heat and cool till tepid and transfer to a large mixing bowl.
3
In a large bowl, using a hand held mixer (Kitchen-Aid or whatever you have), cream sugar and butter until light and fluffy. Add in egg yolks one at a time and beat well. Beat in flour and salt.
4
In a large grease free bowl, using hand mixer (Kitchen-Aid or whatever you have...with clean beaters please) beat egg whites until they form stiff shiny peaks. Fold a quarter of the egg whites into the chocolate mixture. Then fold in the remaining egg whites.
5
Fold in the butter and flour mixture. Scrape batter into the prepared pan and bake 60-70 minutes, or until the top is crusty and cracked and middle is slightly moist. Cool completely on a wire rack. Remove the sides of the pan and transfer the cake to a serving plate.
1482
kcal
Calories
88
g
Fat
150
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: 12 ounces dark chocolate (I use70% but would have gone darker)d, 5 tablespoons really strong chai tea (I used 2 teabags steeped in 1 c. water), 1 1/2 cups sugar, 1 cup unsalted butter, and more.
Yes, Grandma Ruth'S Fudgy Chocolate Cake (That I Could Not Resist Altering) 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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