Rich chocolate fudge cake

Rich chocolate fudge cake

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Quite the most delicious, melt-in-the-mouth cake, particularly good for desserts or a special occasion. It has a crisp meringue crust and light tender centre with a soft, creamy, almost sauce-like consistency.

Ingredients

Quantity Ingredient
250g butter
250g dark chocolate, broken up
6 eggs, at room temperature
165g caster sugar
75g firmly packed brown sugar
3 tablespoons plain flour, sifted
3 tablespoons ground almonds
1/2 teaspoon cream of tartar
1 tablespoon sifted icing sugar, to dust
1 cup cream
a few drops vanilla essence

Method

  1. Preheat the oven to 180°C. Grease the base and side of a 25 cm springform tin. Line the base with baking paper and flour the tin.
  2. Melt the butter in a large, heavy-based saucepan with the chocolate, stirring constantly over low heat, just until melted and smooth. It should not get much hotter than 50°C. Set aside.
  3. Separate the eggs and beat the sugars into the egg yolks, until just mixed. While the chocolate is still warm, whisk the egg yolk mixture into it, and then stir in the flour and almonds. If the chocolate mixture has cooled, warm it over a low heat, stirring constantly, until it is just barely warm.
  4. Add the cream of tartar to the egg whites and beat until they form soft rounded peaks. Gently fold one third of the whites into the base mixture and mix gently but well, then fold in the rest of the whites, without deflating them.
  5. Pour the mixture into the prepared tin and smooth the top. Bake for 35–45 minutes, or until the cake is completely set around the sides but still has a soft and creamy circle, about 12 cm diameter, in the centre. The cake should tremble in the centre, just slightly, when you shake the tin gently. Cool thoroughly in the tin.
  6. To serve, remove the cooled cake from the tin and dust with the icing sugar. Softly whip the cream and add vanilla and icing sugar to taste. Serve with the cake.
  7. The cake keeps well for 3–4 days. Do not refrigerate or freeze. Store at room temperature, loosely covered with foil, in an airtight container.
Tags:
baking
bakery
margaret
fulton
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