Killer Fudge Cake – a delicious recipe with ladyfingers, sweet chocolate squares, eggs, water, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a double boiler, steam chocolate squares, sugar and water, until melted.
2
Separate egg yolks and egg whites and place into separate bowls.
3
Add egg yolks, one at a time, to melted chocolate, whisking vigorously and constantly. Continue to steam and whisk, about 5 minutes until thicken. Allow to cool for several minutes. Add vanilla and whisk to combine.
4
Beat egg whites, with a pinch of salt, until stiff peaks form. Fold chocolate into egg whites.
5
In a medium sized spring form pan, line sides and bottom with halved or separated lady fingers. Pour half the chocolate mixture into the pan. Add another layer of lady fingers. Pour in the remaining chocolate. Chill until completely set; at least 3 hours, maybe longer, before removing sides of pan and serving. *A serrated knife may be handy here for slicing.
6
Garnish with whipped cream.
1186
kcal
Calories
69
g
Fat
104
g
Carbs
37
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: 36 ladyfingers, ie. soft and sponge like, 6 bars German sweet chocolate squares, 9 eggs, separated, 10 1/2 teaspoons water, and more.
Yes, Killer 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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