Like most desserts, this isn't exactly the healthiest thing in the world, but it's absolutely gorgeous. Just make sure you enjoy it as it's meant to be enjoyed –a special treat every now and then.
Ingredients
200 g
good-quality dark chocolate (70% cocoa solids)
175 g
butter, plus extra for greasing
120 g soft
brown sugar
100 g
blanched almonds
2
tablespoons cocoa powder
1 pinch
salt
4 large
free-range eggs
150 g
self-raising flour
100 g fudge
crème
fraîche or vanilla ice cream
Method
Preheat the
oven to 160°C/320°F/gas 2. Break up the chocolate, put it into a food processor
with the butter, sugar, almonds, 1 tablespoon of the cocoa powder and the salt,
and whiz until smooth. Crack your eggs, one at a time, into the food processor
and add the flour. Whiz again until smooth.
Get a deep
baking dish roughly 25 x 25cm in size. Butter the dish really well and sprinkle
the remaining tablespoon of cocoa powder over it. Shake it around a bit so it
lightly coats the whole surface of the dish. Pour the cake mixture into the
dish, using a spatula to scrape it all out of the processor. Break the fudge
into pieces and sprinkle these over the top of the cake mix, pushing any larger
pieces down into the mixture.
Pop the
baking dish into the preheated oven and cook for 18 to 20 minutes. Take the
cake out of the oven and stick a fork into the middle of it. If there's a
little bit of cake mixture on the fork when you pull it out, that's okay – you
want the cake to still be a little moist inside so that it's nice and squidgy.
However, if it seems a bit wobbly, pop it back into the oven for another 3 to 5
minutes to firm up a bit.
Let your
cake cool slightly and serve it warm and gooey. Lovely with a dollop of crème
fraîche, a scoop of vanilla ice cream or a bit of double cream.
Nutritional
Information - Amount per serving:
Calories394kcal
Carbs35.7g
Sugar26.6g
Fat24.2g
Saturates12.1g
Protein7.0g
by Jamie Oliver
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