Beren (beren_writes) wrote,
Beren
beren_writes

Double Chocolate Fudge Cakes

Okay, so this was the cover recipe for the Sainsburys magazine this month and I just made it and it's really yummy so I thought I'd share. I will attempt to get Rob to take a piccie for me before they are all eaten ::g::

Double Chocolate Fudge Cakes (Gluten Free)



Makes 12 (although I only managed to get 10 full size ones and two itty bitty ones ::g::)

Ingredients

A fudge cake and its child ;) For scale, that plate is a side plate.

For the cake
  • 200g dark chocolate (70% cocoa solids)
  • 100g unsalted butter, cubed
  • 4 medium eggs
  • 50g arrowroot or corn flour, sifted
  • 175g icing sugar, sifted
  • 25ml rum or milk
  • 100g ground almonds
  • 1/4 tspn cream of tartar

For the icing
  • 100g dark chocolate (70% cocoa solids)
  • 50g creme fraiche
  • 75g icing sugar
  • something to decorate like sugared violets or silver balls or anything like that


Equipment
  • a large mixing bowl
  • a med heat proof bowl
  • small saucepan
  • metal spoon
  • hand whisk
  • rubber spatula
  • 4cm deep, 20x30cm baking tray
  • non-stick lining paper (greaseproof)
  • 5cm diameter round cutter


Instructions
For the cake
  1. Preheat the oven to 180C (160C fan/convection)
  2. Line the baking tray with the non-stick baking paper
  3. Melt the chocolate and butter in the heat proof bowl over the saucepan of simmering water.
  4. Turn melted chocolate into big mixing bowl and allow to cool
  5. Beat in two whole egg and two of the yolks, reserving the whites for later
  6. Beat in the arrowroot/cornflour, icing sugar, almonds and rum until smooth.
  7. Whisk the two egg whites with the cream of tartar until they reach the soft peaks stage
  8. Fold the egg whites into the chocolate mixture using a metal spoon
  9. Spoon mixture into the lined baking tray (the spatula is very useful for getting it all)
  10. Bake for 15 mins until barely set
  11. Leave to cool in the tray.
  12. Turn cold cake out onto a board and cut into 24 rounds with the 5cm cutter

For the icing
  1. Melt the chocolate in the heat proof bowl over the saucepan of simmering water
  2. Beat in the creme fraiche and the icing sugar until smooth (it may split slightly)
  3. Beat in a few teaspoons of boiling water until the consistency turns satiny.
  4. Working qucikly spoon a little of the icing onto each cake round, then stack two together to form 12 little cakes.
  5. Put on your decoration.


Please note, I am not sure how anyone can eat more than two bites of one of these at a time, they are lovely and gooey and rich and go beautifully with a cup of coffee ;)
Tags: type: recipe
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