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

1. For the cake, melt the chocolate in a bowl over a pan of simmering water. Set aside to cool slightly.
2. 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.
3. Whisk the egg whites until they hold their shape, then gently fold into the cake mixture.
4. 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.
5. 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.
6. Put the icing in the fridge and stir every 5 mins, until ready to spread over the cooled cake.

Tiramisu Ice Cream Cake

Easy Tiramisu Ice Cream Cake recipe

Ingredients:

• 1 cup sugar
• 1 1/2 cups strong, freshly brewed espresso
• 1/3 cup coffee liqueur, such as Kahlua (optional)
• Vanilla Sponge Cake
• 1/4 cup finely ground espresso
• 2 pints espresso ice cream
• 2 pints coffee ice cream
• Chocolate Curls

Directions for tiramisu

Place sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in espresso and Kahlua. Let the syrup cool.Using a serrated knife, cut sponge cake in half horizontally, making two layers. Place one layer in the bottom of a 9-by-9-by-2-inch baking pan. Using a pastry brush, brush with 3/4 cup cooled syrup. Sift 2 tablespoons ground espresso over cake.Place espresso ice cream in the bowl of an electric mixer. Beat on low speed with the paddle attachment until spreadable. Spread ice cream over cake; top with second layer of sponge cake. Brush with remaining syrup. Transfer cake to freezer for 20 minutes.Remove cake from freezer; sprinkle with remaining 2 tablespoons of ground espresso. Place coffee ice cream in a mixer bowl. Beat on low speed until spreadable. Spread ice cream over cake, forming large swirls. Return to freezer; freeze until completely hardened. To serve, garnish with chocolate curls.