Christine Manfield

Chocolate Fudge Cake

Preparation info
    • Difficulty

      Complex

Appears in
Paramount Desserts
Paramount Desserts

By Christine Manfield

Published 1998

  • About

The quantities for this cake can easily be doubled, tripled or whatever. The cooking time will remain relatively the same if the depth of the tin is constant - just make sure the tin is wider rather than deeper when making a larger batch of batter. This cake is baked with a water bath on the shelf below to ensure gentle, moist cooking.

Ingredients

  • 100 g dark couverture chocolate
  • 100 g unsalted butter
  • 3 large <

Method

  1. Preheat the oven to 160°C and grease and line a 30 cm x 24 cm cake tin that is 5 cm deep. Shave the chocolate into a bowl and melt it gently with the butter over a bain-marie, then set aside to cool a little.
  2. Whisk the egg yolks and 75 g of the castor