Fudge Cake with Vanilla Pudding

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Fudge Cake with Vanilla Pudding
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Health Score:
3,9 / 10
40 min.
ready in 17 h. 40 min.
Ready in

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie3,329 kcal(159 %)
Protein47.4 g(48 %)
Fat250.17 g(216 %)
Carbohydrates250.07 g(167 %)
Sugar added16.79 g(67 %)
Roughage0.07 g(0 %)
Vitamin A542.12 mg(67,765 %)
Vitamin D2.1 μg(11 %)
Vitamin E3.34 mg(28 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.71 mg(65 %)
Niacin4.76 mg(40 %)
Vitamin B₆0.2 mg(14 %)
Folate16.14 μg(5 %)
Pantothenic acid2.2 mg(37 %)
Biotin3.44 μg(8 %)
Vitamin B₁₂1.99 μg(66 %)
Vitamin C0.45 mg(0 %)
Potassium2,649.01 mg(66 %)
Calcium518.17 mg(52 %)
Magnesium741.03 mg(247 %)
Iron44.15 mg(294 %)
Iodine41.01 μg(21 %)
Zinc11.88 mg(149 %)
Saturated fatty acids151.5 g
Cholesterol198.2 mg


For the fudge cake
200 milliliters Whipped cream
200 grams dark Couverture (50% cocoa)
200 grams Milk chocolate couveture (30% cocoa)
2 centiliters Cognac
100 grams soft butter
180 grams Shortbread
12 thin Chocolate
For the vanilla pudding
500 milliliters milk
30 grams cornstarch
1 Vanilla bean
50 grams sugar
150 grams dark Couverture
80 milliliters Whipped cream
1 tablespoon liquid honey
How healthy are the main ingredients?
Whipped creamWhipped creamsugarhoneyChocolate

Preparation steps


For the cake, chop both chocolates and place in a bowl. Boil the cream, pour over the chopped chocolate and let melt while gently stirring. Gradually stir in the cognac. Let the mixture cool for at least 5 hours. Cut the butter into small pieces and gradually stir into the chocolate cream.


Line a loaf pan with foil and then cover the bottom with shortbread cookies. Also form a 3 cm (approximately 1 inch) high edge with the shortbread cookies and fill with the chocolate cream mixture. Top with the chocolate squares, press down lightly and put in the refrigerator overnight.


For the vanilla pudding, mix 5 tablespoons of milk with the cornstarch until smooth. Halve the vanilla pod lengthwise and bring it and the remaining milk and the sugar to a boil in a pot. Remove the pod and stir in the cornstarch mixture. Let it briefly foam up, pour it into a bowl and let cool.


Chop the chocolate and melt with the cream and the honey over hot, not boiling, water. Remove from heat and let cool slightly. Then add in the vanilla pudding and gently drag a spoon through so that a marble pattern is created, as desired.


Remove the fudge cake, cut into slices and serve with the pudding on the side.