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Iced Chocolate Fudge Cake

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Ingredients
For cake
  Dark chocolate 225 Gram, chopped
  Unsalted butter 225 Gram
  Castor sugar 345 Gram
  Eggs 6 , separated
  Ground almonds 120 Gram
  White breadcrumbs 140 Gram
  Plain flour 30 Gram
  Vanilla extract 4 Teaspoon
  Cocoa powder 85 Gram
  Icing sugar 225 Gram
  Butter 140 Gram
  Castor sugar 175 Gram
Directions

1. Heat oven to 160C/140C fan/gas 3. Grease and line a 24cm round cake tin. Melt the chocolate in a double boiler, or in a bowl set over a pan of simmering water. Leave to cool slightly. Cream the butter with all bar a pinch of the caster sugar until pale and light. Gradually beat in the egg yolks, then stir in the almonds. Fold in the melted chocolate, breadcrumbs, flour and vanilla extract.
2. In a separate bowl, whisk the egg whites with the pinch of sugar until they resemble soft peaks. Fold into the cake mixture and spoon into the prepared cake tin. Bake for about 1 hr or until firm to the touch. Leave to cool slightly in the tin, then turn the cake out onto a cooling rack and leave until cold.
3. For the icing, sieve the cocoa and icing sugar into a bowl. Melt the butter with the caster sugar and 6 tbsp water in a microwave or double boiler and simmer until the sugar has dissolved. Combine with the cocoa and icing sugar and stir until thickened.using a palette knife, spread the icing over the cake and leave to set.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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