Rich chocolate fudge cake

Rich chocolate fudge cake

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

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

Ingredients

Quantity Ingredient
250g butter, plus 1 tablespoon
250g excellent quality dark chocolate, coarsely chopped
6 eggs
3/4 cup caster sugar
1/3 cup brown sugar
3 tablespoons plain flour
3 tablespoons ground almonds
1/2 teaspoon cream of tartar
1 tablespoon sifted icing sugar, for dusting
1 cup cream
few drops vanilla essence

Method

  1. Set oven temperature at 180°C. Butter the sides and base of a 25 cm springform tin with the tablespoon of butter. Line the base with baking paper and flour the tin. 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. Separate the eggs and beat the sugars into the egg yolks, just until mixed. While the chocolate is still warm, whisk the egg yolk mixture into it, and then stir in the flour and almonds. If chocolate mixture has cooled, warm it over a low heat, stirring constantly, until it is just barely warm. Warm the egg whites slightly by swirling them in a bowl above a gas flame, or over hot water. Add the cream of tartar to the egg whites and beat until they form rounded peaks. Gently fold the whites into the base mixture, without deflating the whites.
  2. Pour mixture into the tin and 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.
  3. To serve, dust the cake with the icing sugar. Serve with softly whipped cream flavoured with vanilla and icing sugar. The cake keeps well for 3–4 days. Do not refrigerate or freeze. Cover the cake loosely with foil while it is still in the tin.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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