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Fudge Cake

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Ingredients
  Butter/Null 5 Ounce (150 Gram)
  Golden syrup/Null 30 Milliliter (2 Tablespoon)
  Plain chocolate/Null 5 Ounce, cut into small pieces (150 Gram)
  Lady finger/Null 6 Ounce, crushed (175 Gram)
  Sultanas/Null 1 Ounce (25 Gram)
  Chopped glace cherries/Null 30 Milliliter (2 Tablespoon)
For icing
  Plain chocolate/Null 2 Ounce, cut into small pieces (50 Gram)
  Butter/Null 1 Ounce (25 Gram)
  Water/Null 30 Milliliter (2 Tablespoon)
  Icing sugar/Null 5 Ounce, sifted (150 Gram)
Directions

Put the butter, syrup and chocolate in a saucepan and heat until the butter and chocolate have melted.
Stir in the biscuits, sultanas and cherries.
Spoon into a well-greased springform 1/2 kg./ 1 lb.loaf tin.
Chill in the refrigerator for 30 minutes or until set.
Remove the sides of the tin and transfer the cake to a plate.
To make the icing, melt the chocolate and butter with the water over low heat.
Remove from the heat and gradually beat in the icing sugar until the mixture is of a thick spreading consistency.
Spread generously over the top and sides of the cake and allow to set.

Recipe Summary

Course: 
Dessert
Method: 
Melted
Dish: 
Cake
Ingredient: 
Chocolate

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