Fudge Cake Recipe
Ingredients
| 150 g. / 5 oz. butter | ||
| 30 ml. / 2 tablespoons golden syrup | ||
| 150 g. / 5 oz. plain chocolate, cut into small pieces | ||
| 175 g. / 6 oz. lady finger biscuits, crushed | ||
| 25 g. / 1 oz. sultanas | ||
| 30 ml. / 2 tablespoons chopped glace cherries | ||
| Fudge Icing | ||
| 50 g. / 2 oz. plain chocolate, cut into small pieces | ||
| 25 g. / 1 oz. butter | ||
| 30 ml. / 2 tablespoons water | ||
| 150 g./ 5 oz. icing sugar, sifted | ||
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.
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.
Chef
