80 minutes
Indulge in the irresistible taste of our Decadent Chocolate Fudge Delight. This moist and rich cake is a chocolate lover's dream, disappearing slice after slice. Its smooth, creamy frosting and playful sprinkle of colorful hundreds and thousands make it a festive centerpiece for any occasion.
Plain Chocolate, broken into chunks
0 oz
0 oz
Light Brown Muscovado Sugar
0 oz
Soured Cream
0.25 fluid ounces
Eggs, beaten
each
Self-Raising Flour
0 oz
Cocoa Powder
tablespoons
Hundreds And Thousands, for decoration
to taste
Condensed Milk
0 oz
1. Preheat and Prepare
Heat your oven to 160°C (140°C fan-assisted or gas mark 3). Line a 22 x 22 cm square baking tin with parchment paper.
2. Chocolate Mixture
In a large saucepan, combine the chocolate chunks, 200g of butter, and muscovado sugar with 100ml of hot water. Warm over low heat until melted and smooth. Remove from heat and let it stand for 2 minutes.
3. Combine Wet Ingredients
Gently mix in the soured cream and then the beaten eggs, ensuring a smooth consistency.
4. Dry Mix
Sift in the self-raising flour and cocoa powder, stirring or whisking until the mixture is lump-free.
5. Bake
Pour the batter into the prepared tin. Bake for 50-55 minutes or until a skewer inserted into the center comes out clean. Rest the tin on a wire rack to cool.
6. Melt for Icing
While the cake is baking, prepare the icing. In a heatproof bowl, combine the remaining 100g of plain chocolate, condensed milk, and 100g of butter. Set the bowl over a pan of simmering water and gently melt the ingredients together. Once melted, set aside to cool until the icing reaches a spreadable consistency.
7. Frost and Embellish
Once the cake is cool, carefully turn it out of the tin and peel away the parchment paper. Evenly spread the icing over the top of the cake. Adorn with a generous sprinkling of hundreds and thousands.
8. Serve
Cut the cake into triangular slices or fingers for serving.
. Stir in nuts like toasted walnuts, pecans, or almonds for a crunchy texture and nutty flavor. . Fold in dried fruit like cherries, cranberries, or apricots to add a tart contrast to the sweet fudge. . Swirl in caramel or peanut butter for a sweet and salty twist, or add a layer of ganache on top for a double-chocolate experience. . Sprinkle sea salt flakes on top before the fudge sets for a trendy salted chocolate version.
By adding chopped walnuts, pecans, or almonds, you can introduce a crunchy texture and a nutty flavor to your fudge. This is a simple but popular variation that adds an extra layer of taste and mouthfeel.
Before baking, swirl through some salted caramel. The salty-sweet combination is irresistible and adds a gooey texture to the fudge.
Create layers by adding a biscuit base or a layer of peanut butter in the middle of the fudge before baking, offering a textural contrast and an additional flavor component.
For coffee lovers, adding a shot of espresso or some instant coffee granules can create a mocha-flavored fudge. This not only enhances the chocolate flavor but also adds a subtle coffee note.
Opt for a high-quality chocolate with a high cocoa content. Brands like Valrhona, Guittard, and Callebaut are recommended.
Ensure your sugar mixture reaches the soft-ball stage between 235°F and 245°F (113°C to 118°C) for the perfect consistency.
Add a pinch of fine sea salt or a splash of pure vanilla extract to intensify the chocolate flavor.
Allow ingredients like butter or cream to come to room temperature before mixing for smoother blending.
Store fudge in an airtight container at room temperature for optimal texture and flavor.
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