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Chocolate Fudge Cakes<

Chocolate Fudge Cakes

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No. of Servings:
15 squares
Preparation time:
Cooking time:
Cooking Instructions:
1.Grease and line an 18 x 28cm baking tin, allowing the paper to come 2.5cm above 2 opposite sides.
2.Preheat the oven to 180°C, fan 160°C, gas 4. Place the chocolate, 4 tablespoons of the milk and the brown sugar in a pan and heat gently, stirring, until melted. Stir in all but two tablespoons of the remaining milk.
3.Cream 125g of the butter and the caster sugar until light and fluffy, then beat in the egg yolks thoroughly. Sift the flour and bicarbonate of soda together. Add to the creamed mixture with the chocolate mixture and beat until smooth.
4.Whisk the egg whites until soft peaks form. Fold a tablespoon into the mixture to lighten it, then carefully fold in the rest. Turn into the prepared tin and bake in the oven for 50 minutes, until the cake springs back when lightly pressed. Turn onto a wire rack to cool slightly.
5.To make the icing, place the remaining butter and a tablespoon milk in a small pan and heat gently until melted. Sift the icing sugar and cocoa together and add to the pan, mixing well, until smooth, add a little more milk if necessary.
6.Pour over the warm cake and spread evenly to the edges. Allow to set completely, then cut into squares
125g plain chocolate
300ml plus 2 tablespoons milk
125g brown sugar
150g butter or margarine
125g caster sugar
2 medium size eggs, separated
250g plain flour
1 teaspoon bicarbonate of soda
125g icing sugar
1 tablespoon cocoa powder

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