Actually Written: 25th September 2011
Ok, I have not tasted this fudge cake yet. And I won’t until tomorrow since I baked
it for a ‘study session’ I simply MUST attend =D
But it looks so pretty! The batter was so divine (in taste and texture) and the cake.
Oh my heavens, it is a truffle cake just about (or it will be when I taste it
tomorrow if it is anything on its batter!)
Well yes really that is all there truly is to say on my part. Except for a couple of
tips, PLEASE (I beg you) if you are dark and divine chocolate lover, check this
recipe out on Divine Baking
- My centre was set in the first
time of baking in 15 minutes as opposed to the 20 minutes suggested so keep a
look out otherwise by the time of the second baking, the bottom won’t be fudgy
anymore =( - After baking 10 minutes more, the
centre is barely set (so little it jiggles!). Be smart and avoid temptation by
refrigerating for 4-5 hours before decorating and preferably leaving overnight
before slicing (if slicing)’ - Next time, since this cake has no
flour (yea, I know) and no ‘rise’ part, I will make it in a tart tin just so
the outer of the of the cake looks pretty as well and not just slightly like a
fat pancake (though I do love a fat pancake, believe me!)
That’s about it. Now go my friends. It is calling you…
Update: Massive hit! OMG, the bottom
layer is firmer but still fudgy and the top – oh my, the top is like a layer of
molten chocolate! Warmed up or not! Please just make this cake and devour all!
I am begging you otherwise you will leave lives (because there is no way
someone won’t want some) unfulfilled!
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