Best 4 Worlds Best Chocolate Fudge Recipes

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In the realm of delectable desserts, chocolate fudge emerges as a timeless classic, captivating taste buds with its velvety texture and rich, decadent flavor. It holds a special place in the hearts of chocolate enthusiasts worldwide, inspiring culinary adventures and endless variations in pursuit of the ultimate chocolate fudge experience. From traditional recipes passed down generations to innovative creations that push the boundaries of taste, the world of chocolate fudge is a culinary canvas brimming with possibilities. This article embarks on a journey to uncover the secrets behind the world's best chocolate fudge, presenting a selection of enticing recipes that promise to satisfy even the most discerning palate.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST FUDGY BROWNIES RECIPE BY TASTY



The Best Fudgy Brownies Recipe by Tasty image

Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt

Provided by Alvin Zhou

Categories     Desserts

Time 45m

Yield 9 servings

Number Of Ingredients 8

8 oz good-quality chocolate, semi-sweet
12 tablespoons butter, melted
1 ¼ cups sugar
2 eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
  • Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
  • In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
  • Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
  • Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
  • Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
  • Slice, then serve with a nice cold glass of milk!
  • Enjoy!

Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams

WORLD'S BEST CHOCOLATE CAKE



World's Best Chocolate Cake image

The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World's Best Chocolate Cake." It could actually be called lots of things: "world's easiest cake," possibly, requiring nothing more than one large bowl to make it all in. Or "most versatile cake," given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.

Provided by Yotam Ottolenghi

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 19

1 cup plus 1 1/2 tablespoons/250 grams unsalted butter (2 sticks plus 1 1/2 tablespoons), at room temperature and cut into 3/4-inch/2-centimeter cubes, plus extra for greasing the pan
7 ounces/200 grams dark chocolate (70 percent cocoa solids), chopped into 3/4-inch/2-centimeter pieces
1 1/2 teaspoons instant coffee granules, dissolved in 1 1/2 cups/350 milliliters boiling water
1 1/4 cups/250 grams granulated sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 3/4 cups plus 2 tablespoons/240 grams self-rising flour (see note)
1/3 cup/30 grams Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting
1/4 teaspoon salt
7 ounces/200 grams dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch/2-centimeter pieces
3/4 cup/180 milliliters heavy cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, at room temperature
1 1/2 cups plus 1 tablespoon/375 milliliters heavy cream
3/4 cup/190 grams mascarpone
Scraped seeds of 1/2 vanilla pod
2 1/2 teaspoons finely ground espresso
3/4 teaspoon ground cinnamon
2 1/2 tablespoons confectioners' sugar

Steps:

  • Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
  • Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
  • Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
  • Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
  • Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
  • Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
  • Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.

Nutrition Facts : @context http, Calories 914, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 67 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 40 grams, Sodium 565 milligrams, Sugar 35 grams, TransFat 1 gram

BEST EVER RICH CHOCOLATE FUDGE CAKE



Best Ever Rich Chocolate Fudge Cake image

I have seen many fudge cake recipes, but I believe this one takes the cake *heh* because of the sour cream & brown sugar. It is rich and if you love cake you will think you died and went to heaven! 8)

Provided by OceanIvy

Categories     Dessert

Time 40m

Yield 3 9inch cakes

Number Of Ingredients 10

3 ounces baking chocolate, melted in microwave
1/2 cup butter or 1/2 cup margarine
2 1/4 cups light brown sugar, lightly packed
3 eggs
1 1/2 teaspoons vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cups sifted cake flour
1 cup sour cream
1 cup boiling water

Steps:

  • Preheat oven to 350°.
  • Grease and flour 3 9-inch cake pans.
  • In a large mixing bowl, cream the butter until smooth.
  • Gradually pour in the brown sugar, then eggs.
  • Beat with mixer until light and fluffy, approx 5 minutes.
  • On low speed, beat in the vanilla extract, melted chocolate, baking soda and salt.
  • Add flour alternately with sour cream, beating at low speed until smooth.
  • Pour in boiling hot water and stir until blended.
  • Pour into the prepared pan.
  • Bake about 25 minutes or until done.
  • Remove from oven, let cakes cool about 10-15 minutes, then place on wire racks.

Nutrition Facts : Calories 1637.8, Fat 66.3, SaturatedFat 39.1, Cholesterol 307.2, Sodium 1686.7, Carbohydrate 253.3, Fiber 6.5, Sugar 163.8, Protein 20.5

THE WORLD'S BEST CHOCOLATE PEANUT BUTTER FUDGE



The World's Best Chocolate Peanut Butter Fudge image

I watched this this Sunday on Mirch Masala, Star Plus. Absolutely yummy! The number of servings is a guess. Note: The preparation time does not include the refrigeration time. My dad, OMG, is in love with this fudge. He has a little everyday of the batch I made about 4 days back, and, he confesses like a little child to me, that he had it and I shouldn't tell his yoga sir the same. LOL. This fudge is the key to dad's heart:) Make this for your special someone or your loving parents and family/best friend for a real good yummy and wonderful treat that gets tastier by the day!

Provided by Charishma_Ramchanda

Categories     Candy

Time 40m

Yield 35 one-inch pieces

Number Of Ingredients 7

750 g sugar
1 cup cocoa powder (I use Hintz Dutch processed cocoa powder)
1 1/2 cups fresh milk (or low fat milk)
1/4 cup smooth peanut butter
1 teaspoon vanilla essence
1 pinch salt
1 cup walnuts, chopped

Steps:

  • Put sugar in a frying pan.
  • Add cocoa powder.
  • Add milk.
  • Stir and cook till the mixture is smooth and you get a two thread consistency -- This takes a long time, it took me nearly 25 minutes on low - medium flame, so one has to be patient and wait to get the two thread consistency
  • Add peanut butter, essence and salt.
  • DO NOT MIX.
  • Remove from heat.
  • Allow the mixture to come down to room temperature (about 15 minutes).
  • Grease a square or rectangular tray with butter.
  • Add walnuts to the prepared mixture.
  • Mix well.
  • Pour into the greased tray.
  • Freeze for 1-1 1/2 hours to allow the mixture to set.
  • Once set, remove from freezer -- you can keep this in your refrigerator after having kept it for 1.5 hours in the freezer to set, until it's time to serve this delicious fudge.
  • Cut into long pieces.
  • Serve immediately or pack each piece with a transparent gift paper (store in refrigerator).
  • Then, fold edges like a paper fan.
  • Attach (and seal to secure) each side of the paper with a ribbon- use red ribbon for one side and green ribbon for the other.
  • Likewise, repeat for all the fudge pieces.
  • Pack into your goodie basket and enjoy!
  • Merry Christmas!

Nutrition Facts : Calories 128.3, Fat 3.8, SaturatedFat 0.8, Cholesterol 1.5, Sodium 18.6, Carbohydrate 24.1, Fiber 1.1, Sugar 21.7, Protein 1.8

Tips:

  • Use high-quality chocolate: The type of chocolate you use will have a big impact on the flavor of your fudge. Look for a good-quality chocolate with a high cocoa content (at least 70%).
  • Don't overcook the fudge: Fudge is a delicate confection that can easily be overcooked. Once the fudge has reached the desired consistency, remove it from the heat immediately.
  • Let the fudge cool completely before cutting it: Fudge needs time to set and firm up before it can be cut. Allow the fudge to cool completely at room temperature or in the refrigerator before cutting it into pieces.
  • Store the fudge properly: Fudge can be stored in an airtight container at room temperature for up to 2 weeks. For longer storage, fudge can be frozen for up to 3 months.

Conclusion:

Chocolate fudge is a classic dessert that is perfect for any occasion. With its rich, creamy texture and decadent chocolate flavor, fudge is sure to please everyone. Whether you are a beginner or an experienced baker, these recipes will help you create delicious chocolate fudge that you and your loved ones will enjoy.

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