recipes
Chocolate Fudge Dessert Cake
The secret ingredient in this fudge textured chocolate cake will surprise you!
serves 8
10 min prep
if you liked this recipe, try...
ingredients
200g dark chocolate |
featured products
instructions
step 1
Place chocolate, butter and milk into a medium sized saucepan. Melt ingredients over a low heat, stirring continually. Remove pan from heat. Quickly whisk in Edgell Instant Mash. Allow to cool.
step 2
Mix together egg yolks, brandy and vanilla essence and stir into chocolate mixture. Beat egg- whites until stiff, gradually adding brown sugar and beating until mixture is thick and glossy. Fold half the egg-white mixture into chocolate. Repeat with remaining egg-white mixture.
step 3
Pour mixture into a paper lined (base only) 20cm greased spring form pan. Bake in a preheated oven at 180ºC for 25-30 minutes. When cooked allow to cool in pan.
recipe tip
Dust cake lightly with icing sugar and cut into wedges. Serve with fresh cream and raspberries.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1190kJ (285Cal) | 1150kJ (275Cal) |
| Protein | 5.9g | 5.7g |
| Fat - Total | 14.2g | 13.7g |
| - Saturated | 8.1g | 7.8g |
| Carbohydrate | 33.1g | 31.9g |
| - Sugars | 24.7g | 23.8g |
| Dietary Fibre | 1.1g | 1.1g |
| Sodium | 170mg | 164mg |
| Potassium | 284mg | 274mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Chocolate Fudge Dessert Cake
Chocolate Fudge Dessert Cake
The secret ingredient in this fudge textured chocolate cake will surprise you!
ingredients
200g dark chocolate
30g butter
1 cup milk
¾ cup (75g) Edgell Instant Mash
3 egg separated
2 teaspoons brandy (optional)
1 teaspoon vanilla essence
½ cup brown sugar
Icing sugar for dusting
instructions
step 1
Place chocolate, butter and milk into a medium sized saucepan. Melt ingredients over a low heat, stirring continually. Remove pan from heat. Quickly whisk in Edgell Instant Mash. Allow to cool.
step 2
Mix together egg yolks, brandy and vanilla essence and stir into chocolate mixture. Beat egg- whites until stiff, gradually adding brown sugar and beating until mixture is thick and glossy. Fold half the egg-white mixture into chocolate. Repeat with remaining egg-white mixture.
step 3
Pour mixture into a paper lined (base only) 20cm greased spring form pan. Bake in a preheated oven at 180ºC for 25-30 minutes. When cooked allow to cool in pan.
serves 8 10 min prep recipe tip
Dust cake lightly with icing sugar and cut into wedges. Serve with fresh cream and raspberries.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au