Warm Chocolate Fudge Cake

Warm Chocolate Fudge Cake
  • Servings: 6
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/4 Pound of Butter
  • 1/4 Pound of Chocolate (chopped)
  • 3 Eggs Whole Eggs
  • 1 Cup Sugar
  • 1/4 Cup Cake Flour
  • 1 Cup Cocoa Powder
  • 1/8 tsp Salt


Combine chocolate and butter in a mixing bowl and gently melt over a double-boiler. Whisk in the eggs and sugar in batches alternating between eggs and half of the sugar at a time.

Take off the heat and whisk in the flour, cocoa powder, and salt.

Portion into 3oz individual portions and bake in a 375 degree oven (no fan) for approximately 15 minutes.

Guest Chef:
Bob Simontacchi
Chef de Cuisine and Restaurant Partner -- Brick and Bottle

With the opening of Marin County's Brick and Bottle in May 2010, Bob Simontacchi will debut as Chef de Cuisine and restaurant partner. Bob has a long and successful history with business partner and Executive Chef, Scott Howard, and a shared vision to serve simple California cuisine.

A Bay Area local, Bob graduated with a culinary degree from City College of San Francisco. Beginning his career in Dallas, Texas, Bob assisted in three restaurant openings, learning the full operations side of the restaurant business. Soon after, he moved back to the West Coast working at restaurants such as Oodles, Chapeau! French Bistro as well as acclaimed Fairfax restaurant, Ross Valley Brewing Company, where he spent two years and gained valuable insight into the Marin County market.

Next, Bob took on a position working with Scott Howard at Fork Restaurant in San Anselmo, CA. Scott Howard's first restaurant, Fork was incredibly well received by the public and critics alike. Bob worked side-by-side with Scott in a humble 125 sq. ft. kitchen and together they developed strong relationships with farmers and guests alike. As the kitchen was semi-open, it became an interactive area in which people commented on the food and asked for recipes and inside tips. Both chefs were eager to forward their knowledge, and the restaurant became a spot for impromptu cooking lessons in which the two chefs shared techniques with their guests, building loyal clientele and friends. In 2005, Bob became the Executive Chef.

After his time at Fork, Bob moved to Berkeley to once again work with Scott, this time in the kitchen at FIVE, the Modern American Bistro in the Hotel Shattuck Plaza where Scott continues to consult on a daily basis.

Bob feels that the time spent working with Scott at Fork was the true inspiration for launching Brick and Bottle. With the restaurant's open kitchen, Bob is excited to one day feature cooking lessons and for the restaurant to become a place for learning and growth for guests and employees. The kitchen has been designed in such a way to provide something for everyone, housing a rotisserie, grill, la plancha, smoker, and wood-fired oven. Passionate about his craft, he recently became certified by Verace Pizza Napoletana USA in mastering the traditional style of pizza found in Naples, Italy. Bob's vision for Brick & Bottle is that it will be recognized for its unyielding commitment to superior quality food and service in a warm and friendly atmosphere. He believes that Brick & Bottle will build community support by reaching out to local charities and supporting local farmers and regional purveyors.

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