Hot chocolate Fudge Cake

Serves Serves 8

 This is the perfect chocolate cake to serve for dessert or even a decadent afternoon tea, or for satisfying chocolate cravings at any time of the day. This recipe is also deceptively simple resulting in an intense chocolate flavour, a more-ish cake with a soft ‘fudgy’ centre. Add some finely grated orange zest to the mixture for a more ‘grown-up’ chocolate cake. Serve with a berry coulis and vanilla bean ice cream. Fresh raspberries are a great accompaniment, too.

Ingredients

  • 1/2 cup cocoa powder
  • 1 1/2 cups self-raising flour
  • 1 tablespoon bicarbonate of soda (baking soda)
  • 1/2 cup caster sugar
  • 250 g good quality chocolate, broken into small pieces
  • 80 g butter
  • 3 free-range or organic eggs
  • 200 g condensed milk
  • 1 cup plain yoghurt

For the mixed berry coulis:

  • 1/2 punnet each of strawberries, blueberries, raspberries (frozen can also be used)
  • 3 teaspoons of icing sugar, sifted
  • Good quality vanilla bean ice cream, to serve

Method

Preheat the oven to 170°C (330°F). Grease 8 soufflé or dariole moulds. This can also be made as a 26 cm round cake. Into a large bowl, sift all the dry ingredients. Mix to combine. In a double saucepan or a bowl placed over a saucepan of simmering water, gently melt the chocolate and butter. Stir until combined and glossy. Cool slightly. Add eggs, condensed milk and yoghurt to the chocolate mixture. Stir well to combine. Make a well in the dry ingredients, gradually pour in the chocolate/egg mixture, stirring continuously. Pour into the prepared moulds and cook for 20 minutes until the top of the cake is firm to the touch. The inside of the cake should be slightly gooey. To prepare the mixed berry coulis, place the berries in a food processor or blender. Add the sifted icing sugar, blend until smooth. Strain through a sieve. Turn out onto serving plates. Serve with mixed berry coulis and a scoop of vanilla bean ice cream.