Monday, 29 July 2013

Week 27 - Chocolate Fudge Cake

I vowed to cook more sweets this year, while not really having done as much as I wanted this was another go. Gotta love something where you can just put everything in the (Jamie) food processor and off you go. This was super easy, and worked a treat! I loved the fudge, first time I have cooked with it and every time you heat it up it melts and goes all gooey.. yum

Book: Ministry of Food

Recipe: Mega Chocolate Fudge Cake


Serves 8

200g good quality dark chocolate (70% cocoa)
175 butter, plus extra for greasing
120 soft brown sugar
100g blanched almonds
2 tablespoons cocoa powder
a pinch of salt
4 large eggs
150g self-raising flour
100g fudge
creme fraiche or vanilla ice cream


Preheat the oven to 160ÂșC. 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.

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 but of cake mixture on the fork when you pull it out, thats OK - 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. 

Let your cake cool slightly and serve it warm and gooey. Lovely with a dollop of creme fraiche or a scoop of vanilla ice cream.

Changes Made: I thought I had blanched almonds but found flaked in the cupboard. 

Results: Yum, yum, yum! Very moorish. My mix looked very different from the book, not as smooth when I whizzed it in the mixer. Still good as I love texture! 

Next Time: More mixing, too see if its better if it's smooth.

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