No Yolk Chocolate Fudge Cake Recipes

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CHOCOLATE FUDGE CAKE

This is the Chocolatiest Fudgiest cake I have ever had. This is a recipe I got from my sister. I have made it a few times in the past. I am glad to have it again.

Provided by Tarynne

Categories     Dessert

Time 35m

Yield 1 cake

Number Of Ingredients 16



Chocolate Fudge Cake image

Steps:

  • Preheat oven to 350 degrees.
  • Sift together flour sugar and salt.
  • Set aside.
  • In separate bowl beat eggs, buttermilk, soda and vanilla.
  • set aside.
  • In a saucepan bring butter, cocoa and water to a boil.
  • Combine 3 mixtures and mix till blended.
  • Pour into a greased 9 x 13" pan.
  • Bake 25 minutes at 350F degrees.
  • ---Icing---.
  • Make icing while cake is baking.
  • Bring butter, cocoa and milk to a boil.
  • pour over sugar.
  • mix well.
  • add vanilla and nuts.
  • Pour over cake while its hot.

2 cups flour
2 cups sugar
1/4 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 cup butter
4 tablespoons cocoa
1 cup hot water
1/2 cup butter
4 tablespoons cocoa
6 tablespoons milk
1 (1 lb) box confectioners' sugar
1 teaspoon vanilla
1 cup nuts

NO-YOLK CHOCOLATE FUDGE CAKE

This is being posted in response to a request for a Passover cake. The recipe is originally found in the Let My People Eat cookbook. The description indicates it has a lot of flavor and little cholesterol. Cake may fall a little as it cools. The cake may also be prepared 2-3 days in advance and glazing should be done on the day the cake is being served. Cook time includes refrigerator time. Actual prep and cooling time are unknown.

Provided by Ducky

Categories     Dessert

Time 1h55m

Yield 8-12 serving(s)

Number Of Ingredients 14



No-Yolk Chocolate Fudge Cake image

Steps:

  • Cake: Preheat oven to 350F and grease an 8-inch sprinform pan.
  • Place walnuts in food processor or blender and pulse several times.
  • Add cocoa powder, orange zest and 3/4 C sugar; process until finely ground, being careful NOT to grind to a paste.
  • Stir in orange juice and set aside.
  • In large bowl, beat egg whites with salt until they begin to hold soft peaks.
  • Gradually add the remaining 3/4 C sugar, 2 Tbsp at a time, beating after each addition, until the egg whites begin to hold stiff peaks.
  • Gently stir about 1/3 of the egg whites into the walnut mixture.
  • Fold in the remining egg whites.
  • Add the cooled margarine and fold everything together gently but thoroughly.
  • Pour the batter into the pan and bake in the middle of the oven for 40 minutes or until tester comes out clean.
  • Remove the cake and let cool completely in the pan.
  • Run knife around the edges of cake and remove the sides of the pan.
  • Tightly wrap cake and refrigerate until ready to glaze.
  • Glaze: In small heavy saucepan, combine chocolate, orange juice, margarine, sugar and salt.
  • Stir over moderately low heat until the margarine is melted and smooth.
  • Carefully invert the cake onto a rack in a shallow baking pan.
  • Pour glaze over the cake, tilting if desired to allow glaze to run down the sides.
  • Garnish with walnut halves.
  • Chill, uncovered, for 30-45 minutes or until glaze is set.
  • Serve at room temperature.

2/3 cup walnut halves, toasted and cooled
1/2 cup unsweetened cocoa powder
1 tablespoon grated orange zest
1 1/2 cups sugar, divided
1 tablespoon freshly squeezed orange juice
7 large egg whites
1/4 teaspoon salt
1/4 cup unsalted margarine, melted and cooled
2/3 cup chopped semisweet chocolate
1 1/2 tablespoons freshly squeezed orange juice
3 tablespoons unsalted margarine
1 tablespoon sugar
1 pinch salt
6 walnut halves

CHOCOLATE FUDGE CAKE

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h25m

Yield 10 servings or with 1 broken heart

Number Of Ingredients 13



Chocolate Fudge Cake image

Steps:

  • For the fudge icing:
  • 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 1 3/4 cups confectioners' sugar, sifted
  • 1 tablespoon vanilla extract
  • For the cake:
  • Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
  • In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
  • Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
  • For the icing:
  • Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
  • In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
  • Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

2 2/3 cups all-purpose flour
3/4 cup plus 1 tablespoon granulated sugar
1/3 cup light brown sugar
1/4 cup best-quality cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup plus 2 tablespoons sour cream
1 tablespoon vanilla extract
3/4 cup unsalted butter, melted and cooled
1/2 cup corn oil
1 1/3 cups chilled water

LOW FAT CHOCOLATE FUDGE CAKE

From Woman's Weekly Everyday Cakes and Cookies. I made this into cupcakes instead of a big cake. Very tasty!

Provided by chefina

Categories     Dessert

Time 1h

Yield 20 cupcakes

Number Of Ingredients 8



Low Fat Chocolate Fudge Cake image

Steps:

  • Preheat oven at 180'C. Grease the cake dish or cupcake tins.
  • Melt dark chocolate.
  • Combine drinking chocolate, sugar, and boiling water in a large bowl. Add the melted chocolate.Stir until smooth.
  • Add the egg yolks and mix well to combine.
  • Fold in the almond meal and flour.
  • Beat egg whites in a mixer until peaks form. Fold the whites gently into the chocolate mixture.
  • Pour into cake dish or cupcake tins.
  • Bake for approximately 30 minutes.
  • Cool and frost with any faloour frosting that you like.

Nutrition Facts : Calories 59.9, Fat 3.3, SaturatedFat 1.2, Cholesterol 21.1, Sodium 44.2, Carbohydrate 6.9, Fiber 0.9, Sugar 2.7, Protein 1.9

50 g dark chocolate
50 g drinking chocolate (I used Cadbury Highlights Fudge flavour drinking chocolate)
50 g sugar
125 ml boiling water
2 eggs (separate whites from yolk)
60 g plain flour
50 g almond meal
2 teaspoons baking powder

FLOURLESS FUDGE CAKE

Once cooked, the cake cools to room temperature and is chilled several hours; hands-on time is only about a half hour. This recipe comes from Janet LeGrand Rice of Home Glen, Illinois.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 6h

Number Of Ingredients 7



Flourless Fudge Cake image

Steps:

  • Preheat oven to 300 degrees. Butter the bottom and sides of a 9-inch springform pan. Line bottom with a round of parchment paper; butter parchment. Dust paper and sides of pan with cocoa powder, tapping out excess.
  • In a heatproof bowl set over (not in) a pan of simmering water, melt chocolate and butter, stirring occasionally. Remove from heat; stir in liqueur. In a large bowl, using an electric mixer on high speed, beat egg yolks with 2 tablespoons granulated sugar until pale and doubled in volume, about 6 minutes. Stir in chocolate mixture.
  • In another bowl, with mixer on high speed, beat egg whites until soft peaks form; gradually add remaining granulated sugar until medium-stiff peaks form. Whisk half the whites into chocolate mixture, then gently fold in remaining half.
  • Pour batter into prepared pan; bake until cake pulls away from sides of pan and center is just set, 45 to 50 minutes. On a wire rack, cool completely in pan. Cover with plastic wrap, and refrigerate at least 4 hours or up to overnight. To serve, run a metal spatula around edge of pan, and unmold cake; dust with confectioners' sugar.

16 tablespoons (2 sticks) unsalted butter, cut into pieces, plus more for pan and parchment paper
Unsweetened cocoa powder for pan
2 cups (12 ounces) semisweet chocolate chips
3 tablespoons orange-flavored liqueur, such as Grand Marnier
6 large eggs, separated, room temperature
4 tablespoons granulated sugar
Confectioners' sugar, for dusting

TRIPLE CHOCOLATE FUDGE CAKE

Make and share this Triple Chocolate Fudge Cake recipe from Food.com.

Provided by Poppy

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 13



Triple Chocolate Fudge Cake image

Steps:

  • CAKE: In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil.
  • Beat on medium speed for 2 minutes.
  • Spread in two 9-inch round cake pans, greased and floured, dividing evenly.
  • Bake 30 to 35 minutes.
  • Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.
  • FILLING: Beat 1/2 cup butter, confectioner's sugar, cream, and unsweetend chocolate together on medium speed until light and fluffy.
  • Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.
  • ASSEMBLY: Place 1 cake layer top-side down on a serving plate.
  • Spread with a generous amount of filling.
  • Place second cake layer on top.
  • Spread remaining filling on sides of cake, leaving top unfrosted.
  • Chill 30 minutes.
  • GLAZE: In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth.
  • Remove from heat.
  • Gradually add 3 tbsp butter, stirring until smooth.
  • Spread over top of cake, letting it drip down sides.
  • Chill to set chocolate glaze.

Nutrition Facts : Calories 609.3, Fat 37.2, SaturatedFat 17.1, Cholesterol 96.1, Sodium 465.4, Carbohydrate 71.9, Fiber 3.4, Sugar 51.2, Protein 6.6

1 package devil's food cake mix
1 tablespoon instant coffee powder
3 eggs
1 cup water
1/2 cup sour cream
1/3 cup vegetable oil
1/2 cup butter, softened
3 1/2 cups confectioners' sugar, sifted
1/2 cup cream
2 ounces unsweetened chocolate (melted and cooled)
4 ounces semisweet chocolate
2 tablespoons strong coffee
3 tablespoons butter, softened

EASY CHOCOLATE FUDGE CAKE

Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win

Provided by Member recipe by misskay

Categories     Afternoon tea, Dessert

Time 55m

Number Of Ingredients 12



Easy chocolate fudge cake image

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
  • Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
  • Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
  • To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
  • Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

150ml sunflower oil, plus extra for the tin
175g self-raising flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2 tbsp golden syrup
2 large eggs, lightly beaten
150ml semi-skimmed milk
100g unsalted butter
225g icing sugar
40g cocoa powder
2½ tbsp milk (a little more if needed)

FUDGIEST DAIRY-FREE CHOCOLATE CAKE RECIPE BY TASTY

Here's what you need: full-fat coconut milk, dairy-free chocolate chunk, coconut oil, powdered sugar, whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, salt, almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, vanilla extract, berry

Provided by Crystal Hatch

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 17



Fudgiest Dairy-Free Chocolate Cake Recipe by Tasty image

Steps:

  • In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
  • Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
  • Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
  • Cover and refrigerate overnight.
  • Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside.
  • In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
  • In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
  • In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
  • Divide the batter evenly between the 3 pre-greased cake pans and bake for 35-45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
  • Remove the frosting from the fridge and mix it up well.
  • Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish.
  • Enjoy!

Nutrition Facts : Calories 1093 calories, Carbohydrate 122 grams, Fat 68 grams, Fiber 11 grams, Protein 12 grams, Sugar 73 grams

30 oz full-fat coconut milk, 2 cans
3 cups dairy-free chocolate chunk
¼ cup coconut oil, melted
2 cups powdered sugar
3 cups whole wheat flour
1 ½ cups dark cocoa powder
1 cup sugar
1 tablespoon baking soda
1 ½ teaspoons baking powder
1 pinch salt
3 cups almond milk
1 cup coconut oil, melted
1 ½ cups applesauce
1 ½ cups maple syrup
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
berry, of choice, for garnish

BEST EVER RICH CHOCOLATE FUDGE CAKE

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



Best Ever Rich Chocolate Fudge Cake image

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

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

LITTLE FRENCH FUDGE CAKES

No commercial mix has chocolate as good as this! The cake itself is nearly as dense as fudge.

Provided by Jocelyn

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 6

Number Of Ingredients 11



Little French Fudge Cakes image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
  • Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth.
  • In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full.
  • Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 47 g, Cholesterol 122.8 mg, Fat 25.3 g, Fiber 3.7 g, Protein 5.9 g, SaturatedFat 15 g, Sodium 77.8 mg, Sugar 38.2 g

1 (4 ounce) bittersweet chocolate bar, chopped
1 ½ (1 ounce) squares unsweetened chocolate, chopped
5 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 ½ teaspoons vanilla extract
2 eggs
1 egg yolk
¾ cup white sugar
⅛ teaspoon salt
3 tablespoons organic all-purpose flour
½ (4 ounce) bittersweet chocolate bar, broken into 1/2-inch pieces

CHOCOLATE FUDGE CAKE RECIPE BY TASTY

Here's what you need: all-purpose flour, cocoa powder, granulated sugar, baking powder, salt, vanilla, egg, canola oil, powdered sugar, fresh berry

Provided by Alix Traeger

Categories     Desserts

Yield 8 servings

Number Of Ingredients 10



Chocolate Fudge Cake Recipe by Tasty image

Steps:

  • In a medium bowl, whisk the flour, cocoa powder, granulated sugar, baking powder, salt, vanilla, egg, and oil until smooth.
  • Add the chocolate cake batter to a mini frying pan over low heat, and spread to smooth the top.
  • Cover with a small plate and cook for 30 minutes, or until the cake is set.
  • Serve with powdered sugar and berries (optional).
  • Enjoy!

Nutrition Facts : Calories 95 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 4 grams

¼ cup all-purpose flour
2 tablespoons cocoa powder
¼ cup granulated sugar
¼ teaspoon baking powder
1 pinch of salt
¼ teaspoon vanilla
1 egg
3 tablespoons canola oil
powdered sugar, for serving
fresh berry, optional, for serving

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From thekitchenwhisperer.net


NO BAKE CHOCOLATE FUDGE - 3 INGREDIENTS RECIPE - BAKE …
Grease your pan with butter and line it with parchment paper with handles on two sides. Set this aside. Set a double boiler and melt your chocolate while stirring it occasionally. Once all chunks are melted, take it off the heat. In the same bowl add in condensed milk and melted butter. Combine everything really well.
From bakewithshivesh.com


NO BAKE CHOCOLATE FUDGE CAKE | JAN D'ATRI
Chop one cup walnuts fine. In a medium saucepan, slowly melt 8 ounces of chocolate, (reserving 2 oz. for drizzle) butter, coffee, sugar and vanilla extract. When ingredients are dissolved and well incorporated, stir in graham crackers or cookie crumbs, walnuts and raisins if desired. Spoon mixture into prepared pan.
From jandatri.com


CHOCOLATE FUDGE CAKE WITH THE BEST CHOCOLATE FROSTING EVER!
So typically a round cake is the same volume as a square, but 1″ smaller… so 8″ round = 7″ square. So, as an estimate, an 8″ square would need 1.3x the recipe to still have the same depth of sponge! Baking time will be a bit longer, but …
From janespatisserie.com


NO-BAKE VEGAN STRAWBERRY CHOCOLATE FUDGE CAKE
Assembly. Once set, remove the cake from the tin and carefully peel away the parchment paper from the sides. Add the coconut whipping cream to a large bowl and whisk until it resembles whipped cream. Add the vanilla bean paste and 5 tablespoons of the fudge sauce and whip again to combine. Transfer to a piping bag.
From addictedtodates.com


FOODCOMBO
total -> aaaa2021
From foodcombo.com


ULTIMATE 6-LAYER CHOCOLATE FUDGE CAKE | QUEENSLEE APPéTIT
In a large bowl, sift flour, cocoa, salt, baking soda and baking powder. Whisk to combine, set aside. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar on medium-high speed until pale and fluffy, 4-5 minutes.
From queensleeappetit.com


CHOCOLATE FUDGE WITH COCOA AND NO MILK RECIPES - YUMMLY
cocoa, plain flour, eggs, salted butter, dark chocolate, baking powder and 1 more. Chocolate Fudge Brownies Epicurious Community Table. bittersweet chocolate chips, cocoa powder, peanut butter chips and 9 more.
From yummly.com


6-INGREDIENT FLOURLESS CHOCOLATE CAKE - THE LOOPY WHISK
Instructions. Pre-heat the oven to 355 ºF (180 ºC) and line a 9 inch (23 cm) springform pan with baking/greaseproof paper. In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together until smooth. Set aside and allow to cool slightly.
From theloopywhisk.com


EGGLESS CHOCOLATE CAKE - CHOCOLATE FUDGE CAKE - VEENA
Eggless Chocolate Cake Recipe. Preheat the oven to 325°F/ 165°C/ Gas Mark 3. Grease and line one 8-inch round baking pan or 2 x 6-inch round cake pans with parchment paper. You will need to double (2x) this recipe for 2 x 8-inch round cake pans. Dry ingredients - Sift dry ingredients - flour, cocoa powder, baking powder, baking soda, and salt.
From veenaazmanov.com


NO-BAKE CHOCOLATE FUDGE CAKE - DANI'S COOKINGS
Soak the ladyfingers into the milk and arrange them one close to another in a 15-18 cm spring form pan (6-7 inch). Cut some of the cookies to fit in the pan. In a small saucepan over low heat combine water and brown sugar. Stir until the sugar is dissolved. Remove from heat and add honey and vanilla.
From daniscookings.com


BEST WALNUTS RECIPES: NO-YOLK CHOCOLATE FUDGE CAKE
2 place walnuts in food processor or blender and pulse several times. 3 add cocoa powder, orange zest and 3/4 c sugar; process until finely ground, being careful not to grind to a paste. 4 stir in orange juice and set aside.
From walnutsrecipes.blogspot.com


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