chocolate fudge cake

Oh wow, this is THE recipe when you want a the most indulgent, luxurious, rich cake. I can assure you, you won’t regret making it!The real trick is to leave it to cool down long enough. Really, DO THAT! I didn’t and at first I was really kind of disappointed with both the flavour and consistency of the chocolatefudge. But when I took another bite a bit later on, it just was so tasty that I could keep going back for more and more 🙂 So you probably should make this cake a day in advance to get the best result.

For the shortbread crust:

  • 250 grams of butter
  • 125 grams of sugar
  • a pinch of salt
  • 250 grams of all purpose flour
  • 125 grams of semolina

Just get all the ingredients in a standig mixer and mix until it forms a cohesive dough. Press the dough firmly into a baking pan. Prick the dough with a fork. Bake until it becomes golden (about 45 minutes).

For the fudge-filling

  • 250 grams of dark chocolate
  • 1 can of condensed milk
  • a pinch of salt
  • 30 grams of butter

Heat all the ingredients in one pan and make sure it is all combined. Then pour the fudge over the shortbread, sprinkle some seasalt on top. Leave to cool in the fridge for about 3 hours.

For the caramel sauce

  • About 1 dl of sugar
  • About 35 grams of butter
  • About 50 ml of cream

Put the sugar in a pan and leave til it makes a caramel color. Don’t wait too long, it can easily burn. When it’s caramelized take it off the heat and stir inn the butter and cream til it comes together as a sauce. Wait til it is cooled down a bit and pour over the cold chocolate fudge. Leave to cool again.

 

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