Chocolate Fudge Cake

Prep Time

20 minutes + cooling

Cooking Time

1 hour

Deliciously dense cake with a lovely even texture and easy to make too. Created by the Michelin star chef Michael Caines.

Ingredients

For the cake
  • 225g Divine 70% Dark Chocolate
  • 225g unsalted butter
  • 345g Fairtrade caster sugar
  • 6 free range eggs, separated into yolks & whites
  • 120g ground almonds
  • 145g soft white breadcrumbs
  • 30g plain flour
  • 2 tbsp vanilla essence
For the icing
  • 85g Divine Cocoa Powder
  • 255g Fairtrade icing sugar
  • 130g butter
  • 170g Fairtrade caster sugar
  • 6 tbsp water
Cook's Tip
  • Always use Divine Dark Chocolate, as opposed to milk chocolate, when cooking and baking because it provides the desired taste and texture for a recipe.

Method

1

Preheat the oven to 160ºc / Gas 3.

2

To make the cake

Melt Divine 70% Dark Chocolate in a double boiler, or in a bowl placed over a pan of boiling water.

3

In a separate bowl, cream together the butter and the sugar until white and soft.

4

Add the egg yolks gradually, one by one, then add the almonds and beat them in. Gently fold in the chocolate with a spoon, then add the bread crumbs, flour and vanilla essence and mix together.

5

In a separate bowl, beat the egg whites, along with a pinch of sugar, until stiff - but do not over beat.

6

Fold the egg whites into the cake mixture and then pour the mixture into your greased cake tin (lined with paper).

7

Place in the oven and cook for 1 hour.

8

To make the icing

Place the Divine Cocoa Powder and the icing sugar in a mixing bowl. Warm together the butter, sugar and water until dissolved. Add the liquid into the dry mixture and mix together for a thick but ‘pourable’ consistency.

9

Once the cake has cooked and cooled, pour over the cake.