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🍽️ Double Chocolate Fudge

600 kcal · 30 min · 4 servings

Ingredients

• 80 g dark chocolate (min. 60% cocoa)
• 1 tbsp orange liqueur
• 3 eggs
• 1 pinch salt
• 80 g sugar
• 80 g soft butter
• 1 tbsp maple syrup
• 60 g ground hazelnuts
• 1 tbsp coconut flakes
• 80 g hazelnuts (whole and roughly chopped mixed)
• fat (for the pan)
• flour (for the pan)
• 75 g white chocolate
• 1 tbsp cocoa liqueur
• 3 eggs
• 1 pinch salt
• 75 g sugar
• 75 g soft butter
• 60 g ground, peeled almond kernels
• 30 g coconut flakes
• 80 g peeled nuts (whole and roughly chopped mixed)
• fat (for the aluminum strip)
• flour (for the aluminum strip)
• 500 g sugar
• 50 g cocoa powder (more if needed)
• 225 ml milk
• 75 g butter (soft)
• vanilla extract (to taste)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Line a baking tray with baking paper.
3. 3. Cut a strip of aluminum foil to the width of the baking tray.
4. 4. Lightly grease the aluminum foil strip.
5. 5. Dust the aluminum foil strip with flour.
6. 6. Chop the chocolate for the dark dough into small pieces.
7. 7. Melt the chopped chocolate together with the liqueur in a hot water bath.
8. 8. Separate the eggs into yolks and whites.
9. 9. Add a pinch of salt to the egg whites.
10. 10. Whip the egg whites until stiff.
11. 11. Sprinkle 35 grams of sugar into the egg whites while whipping them.
12. 12. Continue whipping until the mass is firm and shiny.
13. 13. Beat the butter with the remaining sugar until creamy.
14. 14. Stir the egg yolks into the butter-sugar mixture.
15. 15. Add the maple syrup to the mixture and stir it in.
16. 16. Stir the melted chocolate into the mixture.
17. 17. Gently fold the egg whites into the chocolate mixture.
18. 18. Add the ground hazelnuts to the mass and fold them in.
19. 19. Add the coconut flakes to the mass and fold them in.
20. 20. Mix the nuts thoroughly with the dough.
21. 21. Spread the dark dough mixture onto one half of the baking tray.
22. 22. Use the aluminum foil strip to separate the dark half from the other side.
23. 23. Prepare the light dough in the same way as the dark one.
24. 24. Use cocoa liqueur instead of orange liqueur for the light dough.
25. 25. Use almonds instead of hazelnuts for the light dough.
26. 26. Spread the light dough onto the other side of the baking tray.
27. 27. Place the cake in the oven on the lower rack.
28. 28. Bake the cake at 160 degrees Celsius convection for about 50 minutes.
29. 29. Cover the cake with aluminum foil after 35 minutes.
30. 30. Take the cake out of the oven.
31. 31. Let the cake cool on a cake rack.
32. 32. Remove the aluminum foil strip from the cake.
33. 33. Mix sugar, cocoa, and milk in a pot.
34. 34. Bring the mixture to a boil while stirring constantly.
35. 35. Reduce the heat.
36. 36. Stop stirring.
37. 37. Check the temperature with a sugar thermometer.
38. 38. Wait until the temperature reaches 114 degrees.
39. 39. Take the pot off the stove.
40. 40. Stir the butter into the fudge mixture.
41. 41. Stir the vanilla flavoring into the fudge mixture.
42. 42. Add some cocoa powder if necessary until the desired color is reached.
43. 43. Beat the fudge with a wooden spoon.
44. 44. Continue beating until the fudge is no longer shiny.
45. 45. Pour the fudge onto the dark cake.
46. 46. Spread the fudge smooth.
47. 47. Let the fudge cool.
48. 48. Cut the fudge into pieces for serving.

Nutrition per serving

• kcal: 600
• Protein: 7 g · Fett/Fat: 36 g · Carbs: 64 g