Chocolate-Glazed Fudge Cake

Gluten Free
Health score
1%
Chocolate-Glazed Fudge Cake
130 min.
16
347kcal

Suggestions


Indulge your sweet tooth with our decadent Chocolate-Glazed Fudge Cake, a gluten-free delight that promises to impress at any gathering. This rich and velvety cake is perfect for dessert lovers who crave a luxurious treat without the gluten. With a preparation time of just 130 minutes, you can easily whip up this show-stopping dessert for your next celebration or family dinner.

Imagine sinking your fork into a moist, fudgy cake, lovingly crafted with high-quality semisweet chocolate and creamy butter. The addition of whipped cream and a touch of corn syrup creates a glossy, irresistible glaze that envelops the cake, making it a true centerpiece for any table. Topped with toasted hazelnuts, this cake not only looks stunning but also offers a delightful crunch that perfectly complements the smooth texture of the fudge.

With each slice containing only 347 calories, you can enjoy this dessert guilt-free. Whether you're hosting a birthday party, a holiday gathering, or simply treating yourself, this Chocolate-Glazed Fudge Cake is sure to be a crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • cup butter 
  • 16 oz bittersweet chocolate chopped
  • teaspoons vanilla 
  •  eggs lightly beaten
  • 0.3 cup whipping cream 
  • tablespoon plus light
  • teaspoon vanilla 
  • oz bittersweet chocolate chopped
  • tablespoons hazelnuts toasted chopped (filberts)

Equipment

  • frying pan
  • sauce pan
  • oven
  • knife
  • wire rack
  • cake form
  • spatula

Directions

  1. Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth.
  2. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined.
  3. Pour into greased pan.
  4. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.
  5. Bake at 350°F. for 35 to 40 minutes or until center is set.
  6. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.
  7. Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.
  8. Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally.
  9. Remove from heat.
  10. Add 3 oz. chocolate; stir until melted and smooth.
  11. Place cake on serving platter.
  12. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake.
  13. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.

Nutrition Facts

Calories347kcal
Protein5.24%
Fat72.64%
Carbs22.12%

Properties

Glycemic Index
5.25
Glycemic Load
0.22
Inflammation Score
-5
Nutrition Score
7.7469564569385%

Flavonoids

Cyanidin
0.08mg
Catechin
0.01mg
Epigallocatechin
0.03mg
Epigallocatechin 3-gallate
0.01mg

Nutrients percent of daily need

Calories:346.79kcal
17.34%
Fat:28.08g
43.2%
Saturated Fat:16.14g
100.85%
Carbohydrates:19.24g
6.41%
Net Carbohydrates:16.43g
5.97%
Sugar:13.74g
15.27%
Cholesterol:98.11mg
32.7%
Sodium:119.95mg
5.22%
Alcohol:0.26g
100%
Alcohol %:0.46%
100%
Caffeine:28.95mg
9.65%
Protein:4.55g
9.11%
Manganese:0.53mg
26.48%
Copper:0.45mg
22.72%
Magnesium:63.92mg
15.98%
Iron:2.48mg
13.79%
Phosphorus:129.43mg
12.94%
Selenium:8.19µg
11.69%
Fiber:2.81g
11.26%
Vitamin A:515.39IU
10.31%
Zinc:1.16mg
7.76%
Potassium:230.21mg
6.58%
Vitamin B2:0.11mg
6.23%
Vitamin E:0.92mg
6.15%
Vitamin B12:0.24µg
3.96%
Vitamin B5:0.39mg
3.91%
Calcium:37.66mg
3.77%
Vitamin K:3.76µg
3.58%
Vitamin D:0.39µg
2.6%
Folate:9.74µg
2.44%
Vitamin B6:0.05mg
2.42%
Vitamin B1:0.03mg
1.85%
Vitamin B3:0.33mg
1.64%