Chocolate Fudge Cake

250g cold unsalted butter, cut into small cubes 
275g dark chocolate (50-55% cocoa solids), in small pieces 
100g dark chocolate (70-75% cocoa solids), in small pieces 
295g light muscovado sugar 
5 large eggs, separated 
cocoa, for dusting 

8"/20cm springform tin, base and sides lined with baking parchment 

1. Preheat the oven to 170'C, 160'C (fan), gas 3 

2. Place the butter and chocolate in large heatproof bowl - it should be big enough to accommodate the entire mix. 

3. Put the sugar and 4tbs water in a small saucepan, stir to mix, then bring to the boil over a medium heat. Pour the boiling syrup over butter and chocolate. Stir well until they have melted and you are left with a runny chocolate sauce. If the chocolate hasn't melted, sit the bowl over a pan of simmering water for a few minutes, then remove (my short-cut is to microwave the butter and chocolate for about a minute before adding the syrup). Leave to cool for a few minutes, then stir in the egg yolks, one at a time. 

4. Put the eggs whites and a pinch of salt in a large bowl and whisk to firm, but not too dry, peaks. Using a rubber spatula or a large metal spoon, gently fold the egg whites into the chocolate mixture, a third at a time. The whites should be incorporated but there is no harm if you can see small bits of egg white in the mix. 

5. Pour about two-thirds of the mixture into the prepared cake tin and level gently with a palette knife. Leave the rest of the mixture for later. 

6. Place the cake in the oven and bake for about 40mins or until a skewer inserted into the centre comes out almost clean. Remove the cake from the oven, turn the oven off, and leave the cake to cool completely. 

7. Preheat the oven again to 170'C, 160'C (fan), gas 3. Flatten the top of the cake with a palette knife. Don't worry about breaking the crust. Pour the rest of the cake mixture on top and level the surface again. Return to the oven and bake for 25-30mins. 

8. Leave to cool completely before removing from the tin. Dust with cocoa and serve. 

Baking the cake in two stages is meant to create a cake with 2 slightly different consistences - firmer at the bottom and moussy on the top. You can also cook the whole cake at once, it's still good! 


by Imelda