Chocolate fudge drizzle cake

Leave a comment

November 20, 2013 by dgarnett2013

Chocolate fudge drizzle cake: Gorgeous Christmas by Annie Bell, adapted by DG


Makes 1 x 20cm cake

  • 200g unsalted butter, diced
  • 200g dark chocolate, broken into pieces
  • 3 tabs dark rum, espresso or strong black coffee
  • 4 medium eggs, separated
  • 125g light muscovado sugar
  • 40g ground almonds
  • 1/2 tsp salt
  • 40g skinned hazelnuts, toasted and chopped coarsely
  • icing sugar for dusting (optional)

For the icing: 

  • 45g dark muscovado sugar
  • 2 tab double cream
  • 45g dark chocolate, broken into pieces
  • 45g unsalted butter

Preheat the oven to 160 degrees. Butter a 20cm cake tin, 9cm deep with removable base, and line base with greaseproof paper.

Melt the butter, chocolate and rum or coffee in a bowl set over a pan of simmering water, stirring occasionally.

Whisk the egg whites in a bowl until stiff, then gradually whisk in half the sugar, a tablespoon at a time, whisking for about 20 seconds at a time, until you have a stiff, glossy meringue.


Whisk the egg yolks with the remaining sugar in a large bowl for several minutes until pale and doubled in volume.

Fold the chocolate and butter into the egg and sugar mixture, lightly fold in the ground almonds with the salt, then fold in the egg whites in two goes.


Pour the mixture into the prepared tin, give it a couple of taps on the work surface to bring up any large air bubbles, and bake for 40 – 45 minutes until a skewer inserted into the centre comes out clean.

Run a knife around the edge of the cake and leave it to cool in the tin.

Invert the cake on to a plate and remove the base (you will be icing the bottom rather than the top). To make the icing: heat the muscovado sugar and cream together for several minutes in a bowl set over a pan of simmering water, until completely smooth.

Add the chocolate and butter and continue to heat, whisking until glossy and blended. Trickle the icing over the cake so that it runs down the sides as well, and scatter with the hazelnuts.

Leave to set for a couple of hours. It will keep well in a covered container for several days. You can dust it with icing sugar before serving if you like.

Made the day Doris died.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: