Tuesdays with Dorie: Almost Fudge Gateau


This week on Tuesdays with Dorie, the lovely Nikki of Crazy Delicious picked the recipe we would all bake. Her choice, or her hubs choice rather, was the Almost Fudge Gateau. Its chocolate, sounds good to me! Or so I thought. As you all well know, my family was stricken with a horrid strain of stomach flu last week. I did not feel like baking this chocolate cake. The chocolate that I used was purchased at CVS on one of my many trips there. I chose 70% cocoa bars, thinking, ok, thats bittersweet. Oh my, was it ever bittersweet. How ironic really. I did not want to make the cake, I made the cake, and then the cake was entirely too bitter for me. Such is life. The cake was really rather easy to make. I would have enjoyed it more made with semi-sweet chocolate, but I am not an uber fan of bittersweet to begin with. All in all, I would say its a success. The cake did not go to waste by any means, and I know what to do next time!


Please, please, go see some proper photos of this cake. Choose from any of the members of TWD, who are now 43 strong!

Almost-Fudge Gâteau

Baking: From My Home to Yours by Dorie Greenspan 

5 large eggs
9 ounces bittersweet chocolate, coarsely chopped
1 cup of sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water
1/3 cup all-purpose flour
Pinch of salt

For the Glaze (optional)
4 ounces bittersweet chocolate, coarsely chopped
½ cup heavy cream
2 teaspoons light corn syrup

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet lined with parchment or a silicone mat.

Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.

Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar butter and coffee. Stir occasionally until the chocolate and butter are melted; the sugar may still be grainy, and that’s fine. Transfer the bowl to the counter and let the mixture sit for 3 minutes.

Using a rubber spatula, stir in the yolks one by one, then fold in the flour.

Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until they hold firm, but glossy peaks. Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest. Scrape the butter into the pan and jiggle the pan from side to side a couple of times to even the batter.

Bake for 35 to 45 minutes, or until the cake has risen evenly (it might rise around the edges and you’ll think it’s done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn’t shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes.

Run a blunt knife gently around the edges of the cake and remove the sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper. Invert the cake onto another rack and cool to room temperature right side up. As the cake cools, it may sink.


To Make the Optional Glaze: First, turn the cooled cake over onto another rack so you’ll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.

Put the chocolate in a small heatproof bowl.

Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small sauce pan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.

Pour the glaze over the cake and smooth the top with a long metal icing spatula. Don’t worry if the glaze drips unevenly down the sides of the cake – it will just add to its charms. Allow the glaze to set at room temperature or, if you’re impatient, slip the cake into the refrigerator for about 20 minutes. If the glaze dulls in the fridge, just give it a little gentle heat from a hairdryer.

22 thoughts on “Tuesdays with Dorie: Almost Fudge Gateau

  1. Erin

    Glad you were feeling well enough to make it! I bet it would taste great with semisweet chocolate. I like dark chocolate, but definitely not as much as sweeter chocolate, so I might try that next time too!

  2. Your cake looks fabulous! I used 60% chocolate and I am a fan of bittersweet chocolate, and I don’t think I could have handled much more. Definitely try it again with something a little sweeter!

    I’m glad everyone is feeling better 🙂

  3. I’m so glad everyone is feeling better. It’s no fun feeling like you have to cook or bake when you’re not feeling well. It looks like it turned out great in spite of everything.

  4. looks great! I’m not a bittersweet fan, either, but I did like this…

    and yes…bringing in the fridge while baking was definitely a “man” move.. Ugg has lots of them! He comes by his nickname honestly! 😉 aahh..but, I love him!

  5. Your cake looks fab. I used Lindt chocolate and I was quite happy with my results. It was so rich and fudgy. I’m sorry to hear that you have been ill. Hope you are feeling back in the pink soon!

  6. You amazing creature, if it had been me with the stomach flu that cake would be waiting to be made. It looks perfect too, that makes it even more outstanding! (Even if y’all are philistines for not loving the dark chocolate, hmmmph)

  7. I’m glad I used bittersweet with this one, but I made some of Dorie’s chocolate muffins a few months back, and they were too bitter, so I’d make them with semisweet next time.

  8. I’m with you – next time I use less bitter chocolate! The ganache/glaze was excellent though. (Oh, and it seemed to mellow a little bit with time. Not sure why that was…)

  9. I just wanted to thank you for baking early and failing so I could make a delicious treat with my 60% chocolate 😛

    Whew I finally made it through commenting on all the TWD blogs. I need to go eat gateau

  10. I was *surprised* at how easy it was to make… when I heard the title I was expecting an 18-step operation. I’m curious to try it again with different chocolates.

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