Chocolate Fudge Cake
Number of times cooked = Number of times Passed On =
Serves: 8
Ingredients:
- 250g good-quality dark chocolate (70% cocoa solids)
- 175g butter, plus extra for greasing
- 120g soft brown sugar
- 100g blanched almonds
- 2 tablespoons cocoa powder
- a pinch of salt
- 4 large eggs, preferably free-range or organic
- 150g self-raising flour
- 100g fudge
- crème fraîche or vanilla ice cream
How to make it:
• Preheat the oven to 160°C/320°F/gas 2
• Break up the chocolate, put it into a food processor with the butter, sugar, almonds, 1 tablespoon of the cocoa powder and the salt, and whiz until smooth
• Crack your eggs, one at a time, into the food processor and add the flour
• Whiz again until smooth
How to cook it:
• Get a deep baking dish roughly 25 x 25cm in size• Butter the dish really well and sprinkle the remaining tablespoon of cocoa powder over it
• Shake it around a bit so it lightly coats the whole surface of the dish
• Pour the cake mixture into the dish, using a spatula to scrape it all out of the processor
• Break the fudge into pieces and sprinkle these over the top of the cake mix, pushing any larger pieces down into the mixture
• Pop the baking dish into the preheated oven and cook for 18 to 20 minutes
• Take the cake out of the oven and stick a fork into the middle of it
• If there’s a little bit of cake mixture on the fork when you pull it out, that’s okay – you want the cake to still be a little moist inside so that it’s nice and squidgy
• However, if it seems a bit wobbly, pop it back into the oven for another 3 to 5 minutes to firm up a bit
To serve your cake
• Let your cake cool slightly and serve it warm and gooey• Lovely with a dollop of crème fraîche or a scoop of vanilla ice cream
