Flourless Fudge

Image courtesy of Bjarke Ingels.

Bjarke Ingels designs dynamic spaces for sustainable and modern living. The chief architect of the aptly titled firm Bjarke Ingels Group has defined his innovative approach by re-interpreting Scandinavian design with a New York state of mind. What does one of the world’s most high-profile architects turn to when he wants to indulge? A rich, chocolate cake. “My friend Ruth Rogers owns the River Café, and her Chocolate Nemesis Cake is my favorite dessert,” Ingels tells Family Style.

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‍Ingredients

• 12 ounces of 70% dark chocolate, broken into chunks
• 2 sticks of salted butter
• 5 large free-range eggs
• 1 cup of caster sugar divided into two cups

Instructions

1. Preheat oven to 250 degrees.
2. Butter and line a 9 to 10 inch cake tin with baking paper.
3. Melt chocolate and butter into a double boiler or a bowl which is set over some boiling water. Do not allow the bowl to touch the hot water and remove it from heat as soon as the chocolate is almost all melted. Then stir off the heat until it is all melted.
4. Beat the eggs and 2 ½ ounces of sugar with an  electric mixer until the volume expands to roughly 4 times the original volume.
5. Heat the remaining sugar with ½ cup of water until dissolved and allow it to boil for about 1 to 2 minutes (it will be a light syrup).
6. Pour this syrup into the chocolate and butter mixture and allow it to cool a little.
7. Pour the chocolate into the egg mixture and mix through until all combined and then pour into the baking tin. 
8. Put a folded tea towel into the bottom of a deep-sided oven dish and place the cake on this (this will prevent the cake from slipping).
9. Pour hot water into the pan so that it comes 3/4 of the way up the sides of the pan. Bake for 50 to 60 minutes until set. The cake will be ready when it just starts pulling away from the sides of the tin. 
10. Allow the cake to cool in the pan of water before removing and turning it out.