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Fudge Cake

Microwaverina's picture
  Golden syrup 30 Milliliter (2 Tablespoon, Dark Corn)
  Semi sweet chocolate 5 Ounce, cut into pieces (150 Gram)
  Digestive biscuits 6 Ounce, crushed (175 Gram, Plain Tea / Sugar Cookies / Graham Crackers)
  Sultanas 1 Ounce (3 Tablespoon / 25 Gram, Golden Raisins)
  Chopped glace cherries 25 Gram (2 Tablespoon, Candied)
For topping
  Chocolate 2 Ounce, in small pieces (50 Gram)
  Butter 3 Ounce (1/3 Cup / 75 Gram)
  Rum 15 Milliliter (1 Tablespoon)
  Icing sugar 5 Ounce (Confectioners')
  Glace cherries 1⁄4 Cup (4 tbs) (Candied, For Decoration)
  Chopped nuts 1⁄4 Cup (4 tbs) (For Decoration)

Place the butter, syrup and chocolate in a bowl and cook for 3 minutes. Stir in the biscuit (cookie) crumbs, sultanas (golden raisins), glace (candied) cherries and chopped nuts. Mix well.
Spoon this into a 1/2 kg / 1 lb springform loaf tin (pan). Chill in the refrigerator for approx 30 minutes until set. Remove the sides of the tin and transfer the cake to a plate.
For the topping, cream together the butter and rum. Add the icing (confectioners') sugar little by little until the mixture is a thick spreading consistency.
Pipe the top of the cake with the topping and decorate it with chopped nuts and glace (candied) cherries.

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