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Chocolate Fudge Gateau

Our recipe

This is a serious chocolate cake which can be enjoyed by a number of people. It would be good for a cricket tea, birthday party or some other celebratory occasion.

Customer rating: Cake Cake Cake Cake Empty Cake 1 customer review

Servings

Ingredients

50 g	Chocolate
2 tbsps	Water
200 g	Butter
400 g	Condensed Milk
25 g	Ground Almonds
200 g	Self Raising White Flour
3	Eggs
50 g	Butter
75 g	Icing Sugar
1 tbsp	Cocoa
100 g	Cooking Chocolate
1 tbsp	Water
1 tbsp	Golden Syrup
2 tbsps	Milk Chocolate Flakes

Method

Put the chocolate, water, butter & the condensed milk in a saucepan and cook gently for five minutes, stirring to prevent sticking.
Remove from heat and beat in the ground almonds and flour.
Separate the egg whites from the egg yolks and beat the yolks into the mix.
In a clean bowl whisk the egg whites until stiff.
Fold the egg white into mixture using a metal spoon taking care not to over mix.
Divide the mixture between two 20cm/8" greased tins.
Bake in a pre-heated oven for 25/30 minutes.
To make the filling melt the butter, stir in icing sugar & cocoa then sandwich the cold cakes together.
For the topping gently melt together the cooking chocolate, water and golden syrup.
Spread the topping over the top of the cake.
Before the topping sets sprinkle chocolate flakes over the cake.

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Temperature & cooking time:
35/40mins at 170°C/Fan150°C/325°F/Gas 5

Dietary status:
Without Soya.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

1 Review
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2 stars: 0
1 stars: 0

Average Customer Rating:

Cake Cake Cake Cake Empty Cake

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By Mrs Dawn Wells

27 Dec 2010 | 12:35 GMT

Rating: Cake Cake Cake Cake Empty Cake

This cake was quite interesting, as I haven't used condensed milk in cakes before. I was rather hesitant about offering it to guests as it appeared heavy and dense (I did replace about 50g of SR flour with Green and Black cocoa powder as the picture didn't look very chocolat-ey. I needn't have worried as it was delicious and not as heavy as it appeared. My guests thought it was great. I have made a victoria sponge for a friend who can't tolerate wheat flour and she couldn't believe using gluten free flour would produce such a light cake.