Cake made with breadcrumbs rather than flour might seem odd, but doesn’t taste it. This is a cake for morning coffee or afternoon tea in smallish slices rather than a dessert.
1lb (450g) dark chocolate
1lb (450g) unsalted butter
1½lb (675g) caster sugar
8oz (225g) ground almonds
10oz (275g) fresh white breadcrumbs
9oz (250g) icing sugar
3oz (75g) cocoa powder
6oz (150g) caster sugar
3½fl oz (100ml) water
4½oz (120g) unsalted butter
The Fudge Cake
Melt the chocolate. There is no way to do this quickly. Break the chocolate into small pieces, place them in a bowl and stand the bowl in a pan of warm water. Alternatively leave the chocolate somewhere warm in the kitchen and be patient.
Cream the butter and caster sugar together until pale.
Add the eggs, beating them in one by one. If you have a mixing machine use it. Only when one egg is incorporated, should you add the next.
Mix the melted chocolate with the creamed eggs, butter and sugar. Add the vanilla then stir in the almonds and breadcrumbs.
Bake in a deep 10in (25 cm) sponge tin for 45 minutes in a low oven – 325°F (160°C) Gas 3. Turn out of the tin straightaway and leave to cool.
Sieve the icing sugar and cocoa powder together.
Dissolve the caster sugar in the water to produce a syrup. This is best achieved over a low heat.
Melt the butter and add it to the syryp.
Pour in the icing sugar and cocoa powder mixture and whisk until smooth.
Spread the icing over the cold cake with a palette knife. Leave for 30 minutes to set properly in the fridge.