ALL-IN-ONE CHOCOLATE FUDGE CAKES
COOKBOOK: THE BAKING COOKBOOK
Desserts are not my strongest but not only did I enjoy making these little slices but I also noticed that Yvette was eating them like she had never eaten chocolate slices in her life! I had to hide the plate in order to still have some to offer to my guests. I think these fudge-cakes were a hit!
RECIPE: I was sceptical about the measurements but they were spot on. I chose not to top them with soft fudge sweets. I don’t even know what these are but it sounds like calories upon calories of sugar! I instead crumbled flake chocolate on top of fudge and it was delicious!
MAKES 15 SQUARES
175g soft dark brown sugar
175g butter, softened
150g self raising flour
25g cocoa powder
pinch of salt
3 eggs, lighten beaten
1 tablespoon golden syrup
150ml evaporated milk
175g plain dark chocolate, roughly chopped
40g butter, softened
Flake chocolate, roughly crumbed
Preheat the oven to 180C
Grease and line a cake tin 28 x 18 x 2.5cm with greaseproof paper.
Place the softened brown sugar and butter in a bowl and sift in the flour, cocoa powder, baking powder and salt. Add the eggs and golden syrup, then beat with an electric beater for 2 minutes. Then add two tablespoons of warm water and beating for a further 1 minute.
Turn the mixture into the prepared tin and level the top with the back of a spoon. Bake on the centre shelf in the oven for 30 minutes or until firm to touch. Turn the cake out onto a wire rack and leave to cool before removing the baking parchment.
To make the topping, gently heat the sugar and evaporated milk in a saucepan, stirring frequently, until the sugar has dissolved. Bring the mixture to the boil and simmer for 6 minutes with very little stirring.
Remove the mixture from the heat. Add the chocolate and butter and stir until melted and blended. Pour into a bowl and allow to cool down for 10minutes. Spread the topping over the cake and sprinkle with crumbled flake (or any other chocolate decoration). Cut into slices or squares. Serve.