Almond Fudge Cake
Total TimePrep: 20 min. Bake: 55 min. + cooling
This was incredible -- just how fluffy and soft and moist and HOW TALL it rose in the oven. This was one of the best chocolate cakes I've ever made, and who would've thought that the egg whites can do this! I substituted the flour with white whole wheat flour and I used Hershey's Special Dark Cocoa Powder, which made it extra chocolatey and dark. Mmm-mmm! LOVE this recipe. I think next time I will use vanilla extract instead of almond extract. I'm just not a fan of the almond flavour. But otherwise, PERFECT and delicious!
Loved it! This recipe is so decadent, yet light. I made Fresh Strawberry Sauce from Taste of Home instead of raspberry sauce as I don't care for raspberries. Nice presentation.
I love this recipe! Flagged in my Taste of Home Annual Recipes (2003 issue) this is one of my favorite go-to chocolate desserts! I sometimes add 2 tsp of raspberry liqueur - just to make it special!
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I enjoyed this cake, but my children didn't care for it because of the almond flavor. I think if I put vanilla or chocolate extract, they would've loved it. I really enjoyed it, especially because it was low in calories, but I really like almond. So next time I'm going to make it with vanilla or chocolate extract for my children :) Everyone else that ate it just loved it. I did use a regular 9" cake pan instead of the spring form and it worked without any problems.
I've made this before and enjoyed it. Tonight when I made it, i inadvertantly ended up letting the egg whites warm to room temp and the cake was even fluffier than when I've made it in the past. Also, if you want to save some time on the raspberry sauce and don't mind seeds, you can blend the raspberries, lemon juice and sugar all together.
This is a chocoholic's dream. It tastes so rich and decadent and makes a beautiful presentation with the raspberry sauce.
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