|Dark cooking chocolate||4 Ounce (115 Gram)|
|Milk||8 Fluid Ounce (225 Milliliter)|
|Light brown sugar||6 Ounce (175 Gram)|
|Plain flour||10 Ounce, sifted (300 Gram)|
|Soda bicarbonate||1 Teaspoon|
|Butter||4 Ounce (115 Gram)|
|Caster sugar||6 Ounce (175 Gram)|
|Water||2 Fluid Ounce (60 Milliliter)|
|Vanilla essence||1 Teaspoon|
Put the chocolate, milk, brown sugar and one egg yolk into a Pyrex bowl placed over a saucepan of boiling water.
Cook the mixture in this way stirring continually until you will find that the mixture has thickened slightly and the chocolate has melted.
Then remove from the heat and set aside.
Sift the flour and the bicarbonate of soda several times into a medium sized bowl with the salt.
In another bowl, cream the butter and gradually add the caster sugar, beating well until light and fluffy.
Add the remaining egg yolks one at a time and beat in well after each addition.
Gently mix in a 1/3 of the flour, followed by 1/2 of the water.
Add the remaining flour and water like this and mix well until the batter is very smooth and silky.
Stir in the vanilla essence, then add the chocolate mixture.
Beat the egg whites until they form stiff peaks, then with a metal spoon fold in lightly.
Grease three 20 cm - 8 inch loose bottomed cake tins with some melted butter and line with grease proof paper cut into circles of the same size.
Divide the mixture equally into three and bake for 25 minutes.
Remove the tins from the oven and cool on a cooling tray.
Decorate with a double quantity of fudge frosting.
Sandwich the cakes together with the fudge icing using a palette knife making a swirling pattern and add shelled walnuts to decorate.