Name: Choc fudge cake
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 12
Ingredients: 100 gram butter, chopped roughly; 150 gram good-quality dark chocolate, chopped into small pieces; 3/4 cup sour cream; 1/3 cup almond meal; 3 eggs; 1/2 cup good-quality dark cocoa powder, sieved; 1 1/2 cup firmly packed brown sugar; 1 cup plain flour, sieved; 2 teaspoon vanilla extract; Ganache; 250 gram good-quality dark chocolate, chopped into small pieces; 300 millilitre cream; 1 teaspoon vanilla extract; raspberries, to serve; double cream or ice-cream, to serve

Ingredients

100 gram butter, chopped roughly

150 gram good-quality dark chocolate, chopped into small pieces

3/4 cup sour cream

1/3 cup almond meal

3 eggs

1/2 cup good-quality dark cocoa powder, sieved

1 1/2 cup firmly packed brown sugar

1 cup plain flour, sieved

2 teaspoon vanilla extract

Ganache

250 gram good-quality dark chocolate, chopped into small pieces

300 millilitre cream

1 teaspoon vanilla extract

raspberries, to serve

double cream or ice-cream, to serve

Method

1.Make cake Preheat oven to 170°C (150°C fan-forced). Line tin with baking paper.

2.In microwave, melt butter and chocolate on medium for 2 minutes, stirring halfway through.

3.Put remaining cake ingredients and melted chocolate into processor. Blitz until well combined.

4.Pour mixture into tin. Bake 90 minutes, until just cooked when tested with a skewer. Remove cake from oven. Leave in tin to cool, at room temperature.

5.While cake is baking, make ganache: place remaining chocolate, cream and vanilla in saucepan over medium heat. Heat, stirring continuously, until chocolate has melted and mixture is smooth. Transfer mix to bowl; let cool. Place in fridge to cool, 2 hours, or until thick enough to ice cake.

6.Remove baking paper from cake, place on serving plate and generously slather with ganache. Serve with raspberries and cream or ice-cream.

To serve warm, place a slice in the microwave for a few seconds – the icing will melt and create yummy chocolate sauce. Use dark chocolate that is no more than 72% cocoa- any more and the result will be too bitter. When making your ganache, it is important to stir continuously to prevent chocolate burning on bottom of pan and becoming grainy.
Note

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Ingredients

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