This is rich and delicious, it’s moist and gooey with a generous amount of fudge icing.
Store in a cool place but not in the fridge so that the texture doesn’t spoil.
200g/7 oz butter, cut into pieces
200g/7 oz chocolate, roughly chopped
100ml 3 1/2 fl oz double cream
150g/5 1/2 oz dark brown sugar
1oog/3 1/2 oz self raising flour
200g/7 oz chocolate
3 Tbsp golden syrup
55g/2 oz butter, cut into pieces
70g/2 1/2 oz icing sugar, sifted
Pre heat the oven to 160C/gas 3. Line a 20 cm/8 ins square cake tin.
Put the butter, chocolate and cream in a heatproof bowl and place over a saucepan of simmering water, heat until melted. Leave to cool slightly.
Put the eggs and sugar in a bowl and beat well until the mixture begins to froth. Stir in the cooled chocolate mixture. Sift in the flour and beat until incorperated. This is going to be very liquid.
Pour the mixture into the prepared tin and bake for 40 – 45 minutes, or until firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.
For the fudge icing, 175g/6 oz of the chocolate in a saucepan with the syrup and butter. Heat gently, stirring frequently, until the mixture is smooth and glossy. Transfer the mixture into a bowl and beat in the icing sugar.
Cut the cake in half horizontally and spread half the fudge icing on the bottom piece. Place the other piece of cake on top and spread the remaining fudge over the top of the cake. Grate the remaining chocolate and scatter over the top of the cake.
Cut into small bite sized pieces as it’s very rich.