Fudge Cake Recipe
Ingredients
| 2/3 cup / 150 g / 5 oz butter | ||
| Dark corn syrup | 30 Milliliter | |
| Semi-sweet chocolate | 150 Gram, cut into pieces | |
| Digestive Biscuits | 175 Gram, crushed | |
| Golden Raisins | 3 Tablespoon | |
| Cherries | 25 Gram, candied | |
| 1/3 cup / 50 g / 2 oz chopped nuts | ||
| 50 g / 2 oz chocolate in small pieces | ||
| 1/3 cup / 75 g / 3 oz butter | ||
| 15 ml / 1 tbsp rum | ||
| 1 good cup / 150 g / 5 oz icing (confectioners') sugar | ||
| Glace (candied) cherries and chopped nuts to decorate | ||
Directions
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.
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.
Chef
