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Chocolate Nemesis Fudge Cake (D, KLP, TNT)
Source: Good Housekeeping December, 2005
Serves: 16

1/2 cup water
1 cup sugar
1 pound good quality bittersweet chocolate, chopped
2 sticks unsalted butter or margarine, cut up
7 large eggs, at room temperature
Softly whipped cream or creme fraiche
Fresh raspberries, for garnish

Preheat oven to 325°F. Grease bottom and side of 9" springform pan. Line bottom of pan with parchment paper (I used wax paper).

Dust side of pan with sugar). Set pan on wide sheet of heavy-duty foil and tightly wrap foil up outside of pan to prevent water from leaking in during baking.

In 4-quart saucepan, heat water and 1/2 cup sugar over medium-high heat until sugar completely dissolves, stirring occasionally. Add chocolate and butter/margarine to mixture in saucepan; stir constantly until melted.

Remove pan from heat; cool chocolate mixture slightly, about 30 minutes.

Meanwhile, in large bowl, with mixer at high speed, beat eggs with remaining 1/2 cup sugar, 6 to 8 minutes or until mixture thickens and triples in volume. With wire whisk (I didn't have one for Pesach, so I used 2 forks back to back with their tines away from each other), fold warm chocolate mixture into egg mixture until completely blended.

Pour batter into prepared springform pan; place in large (17"x11-1/2") roasting pan and set on oven rack. Pour enough boiling water into roasting pan to come halfway up side of springform pan.

Bake cake 30 to 35 minutes or until edge begins to set and a thin crust forms on top. Carefully remove spring form pan from water bath and place on wire rack. Cool cake to room temperature. Cover and refrigerate overnight.

(I then froze it, defrosted it in the refrigerator and it came out great).

About 30 minutes before serving, run sharp knife around edge of pan to loosen cake; remove foil and side of pan. Invert cake onto waxed paper; peel off parchment. Turn cake right side up onto platter. Serve with whipped cream and berries.

Poster's Notes:
I cut this recipe out of the December, 2005 Good Housekeeping and saved it for Pesach. As the second day of Pesach was my 50th birthday and my whole family was here, I made this cake as my birthday cake. It was a tremendous hit. We started calling it fudge as that is what it seemed like, it was that rich.

I didn't add the whipped cream as I thought this was rich enough without the added fat. The reason why I tried this dish is that it is a flourless chocolate cake that doesn't require the eggs to be separated (found cakes with this to be too light, spongy) and it doesn't use ground nuts (found cakes with this to be too gritty).

I didn't serve with the berries. My husband said he would have liked a raspberry sauce served with this. I may try warming a mixture of water and raspberry preserves to serve over cake or paint the plate as caterers do.

Posted by Avril Adelman

Nutritional Info Per Serving: Approximately 345 calories, 5g protein, 22g carbohydrate, 27g total fat (15g saturated), 1g fiber, 126mg cholesterol, 45mg sodium.