Brown Butter Fudge Cake

Browned butter.

Once you have tried it, you will be addicted.

The warm, nutty aroma will fill your nostrils as the golden foam froths in the pan.

Your tongue will be scalded as it is magnetically pulled into the bubbling butter.

Your life will be completed as your taste buds are awakened by this sweet nectar of the gods.


Brown Butter Fudge Cake
This is my all-time favorite cake. It's flourless, so it's dense and moist and almost like a cheesecake. Believe me, when it comes to cake, gluten-free is a good thing. The browned butter frosting is the perfect compliment to this super chocolaty dessert.

Fudge Cake
2 sticks of unsalted butter (1 cup)
1 cup of semisweet chocolate chips
1/3 cup milk
1 cup brown sugar
6 eggs
1 teaspoon vanilla
1/2 cup cocoa powder
1 teaspoon salt
1/2 teaspoon cinnamon

Preheat the oven to 350º. Grease a springform pan, line with parchment paper, and then grease again. Wrap the whole pan in tin foil and place in a bigger pan. Fill the bigger pan with water so the foil covered springform pan is in a waterbath. This helps the cake to cook evenly so the edges aren't taller than the rest of the cake.
Brown the butter in a heavy bottomed saucepan. It will probably take about 10 minutes on medium heat. Once it gets really foamy, it will start browning. When it smells nutty and wonderful, it's done.
Take off the heat and stir in the chocolate chips until melted and smooth.
Stir in the milk.
In a separate bowl beat the eggs and sugar for five minutes. Beat in the vanilla.
Slowly sift the cocoa, salt, and cinnamon into the eggs while still beating the mixer.
Slowly pour the butter and chocolate mixture and fold in.
Pour into the springform pan and bake for about 50 minutes.

Browned Butter Frosting

1 lb unsalted butter (4 sticks)
2 teaspoons vanilla
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup brown sugar
1 1/2 cups powdered sugar

Brown the butter as you did before. Use unsalted if you have it. I didn't have it, so I got little brown specks of salt in mine.
Put in the freezer or refrigerator until solid, but still soft.
Beat in the rest of the ingredients and beat on high speed for 10 minutes.
Frost cake with frosting and top with chocolate curls. I didn't use all of the frosting. The extra will probably be devoured on graham crackers.