Chocolate fudge cake
Ingredients
For the cake:
- 200g dark chocolate (70% cocoa solids), broken into small pieces
- 140g butter, softened
- 200g light muscovado sugar
- 5 medium eggs, separated
- 1tsp baking powder
- 100g plain flour
For the icing:
- 250g dark chocolate
- 1tbsp golden syrup
- 100g unsalted butter
Method
- For the cake, melt the chocolate in a bowl over a pan of simmering water. Set aside to cool slightly.
- Beat the butter and sugar until creamy. Add the egg yolks, one at a time, beating as you go. Fold in the baking powder and flour and stir in the melted chocolate.
- Whisk the egg whites until they hold their shape, then gently fold into the cake mixture.
- Tip the mixture into a 20cm loose-based tin lined with greaseproof paper. Bake at 180°C/350°F/Gas Mark 4 for 35 mins, or until a cocktail stick inserted into the cake comes out clean. Remove from the oven and cool in the tin on a wire rack.
- For the icing, put all the ingredients in a bowl over a pan of simmering water until the chocolate and butter have melted. Stir and allow to cool.
- Put the icing in the fridge and stir every 5 mins, until ready to spread over the cooled cake.