There is nothing more decadent than a rich, gooey chocolate fudge cake, and this is one of the best chocolate fudge cake recipes that you are likely to encounter!
With a rich chocolate ganache topping and gooey centre, we are sure that this will become a firm favourite in your baking repetoire!
Make sure you use good quality chocolate for this recipe, with at least 70% cocoa solids, as this will affect the quality of the cake produced.
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Homemade sweets are not only indulgent and delicious but also make great gifts.
Wrap a few squares of either toffee or fudge, or both, in clear cellophane and tie with a pretty ribbon.
For a variation, add some chopped pecans, almonds or walnuts to the tins before adding the toffee or fudge.
Fudge, 50 pieces:
- 450g caster sugar
- 113g carton of clotted cream
- 170g can of evaporated milk
- 50g butter
- 1 teaspoon vanilla extract
Grease an 18cm shallow, square tin.
Put the sugar, butter, cream and milk in a heavy based pan and heat gently, stirring until the sugar has dissolved.
Bring to a gentle boil and simmer for 30 minutes, stirring every five minutes, until the mixture is a light brown (make sure it doesn’t burn!).
Plunge the base of the pan into cold water and stir in the vanilla extract.
Beat with an electric whisk, scraping the sides, for about five minutes, until thick.
Pour into the tin and smooth into the corners.
Chill until firm and cut into bite-size squares.
Toffee:
- 250g butter
- 250g caster sugar
Grease and line an 18cm shallow, square tin.
Put the butter and sugar in a heavy based pan and heat gently until the sugar is dissolved.
Increase the heat to medium and keep cooking, stirring frequently, until the mixture is a deep brown.
A sugar thermometer should read about 1500C, or a blob dropped into cold water should form flexible, thick threads which break up after a few seconds.
Pour into the tin and smooth into the corners.
Chill until firm and cut into bite-size squares.
Nothing finishes off a Sunday roast better than an apple crumble, topped with custard, cream, ice-cream or even some tangy Greek yoghurt and it’s so simple to make.
Give this traditional favourite a twist and a burst of colour with the addition of raspberries.
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A salad without some kind of dressing is just, well, leaves.
Whether tart and piquant or rich and creamy, a dressing gives your salad personality.
Add the dressing just before serving, never in advance and don’t overdo it.
Aim to simply coat the leaves lightly. Some basic dressings:
Balsamic dressing
- 2 tablespoons balsamic vinega
- 4 tablespoons extra virgin olive oil
- Salt and ground black pepper
Whisk the ingredients together in a small bowl.
To get a really good emulsion you may need to add a teaspoon of cold water and shake the lot together vigorously in a screw-topped jar.
French dressing
- 1 teaspoon Dijon mustard
- Pinch of sugar
- 1 tablespoon red or white wine vinegar
- 6 tablespoons extra virgin olive oil
- Salt and ground black pepper
Whisk together the mustard, sugar, vinegar and seasoning in a small bowl, then gradually whisk in the olive oil until well combined.
For a garlic dressing, add a crushed clove with the oil.
Herb dressing
- Teaspoon Dijon mustard
- Pinch of sugar
- 1 tablespoon lemon juice
- 2 tablespoons chopped, fresh herbs, such as parsley, chervil and chives
- 6 tablespoons extra virgin olive oil
- Salt and ground black pepper
Whisk together the mustard, sugar, lemon juice, herbs and seasoning in a small bowl, then gradually whisk in the olive oil until well combined.
Blue cheese dressing
- 50g Roquefort cheese
- 2 tablespoons low-fat plain yoghurt
- 1 tablespoon white wine vinegar
- 5 tablespoons extra virgin olive oil
Add the cheese, yoghurt, vinegar and olive oil to a food processor and whizz for a minute or until thoroughly combined.
Season to taste.
Photo: Lenore Edman
In both professional and domestic kitchens, storing and preparing food in a hygienic way will not only ensure it remains as nutritious and flavoursome as possible but also reduces the risk of food poisoning.
Most food safety is common sense:
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