Chocolate fudge cake with peanut butter toffee

Don’t think I haven’t tried, but I’m generally not a chocolate person. However, just to contradict myself, every now and again I want to eat the kind of chocolate that will knock my socks off. This fudgy cake does exactly that. Rich [but not sweet], and not for the faint hearted. It can be made days in advance, and reheated prior to serving, if you wish. 

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C H O C O L A T E   F U D G E   C A K E :

  • 50 g / 1/3 stick butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup cocoa powder
  • 1/4 cup / 60ml coffee [I used stout, but you could also use tea]
  • 1 tsp vanilla essence
  • 2 eggs
  • 1/4 cup ground almonds
  • 150g chocolate, melted [I used dark, but milk chocolate is great too]

M E T H O D :

Preheat oven to 200 ° C / 390 ° F / gas mark 5-6

Melt chocolate in heatproof bowl over saucepan of boiling water, stirring occasionally. Once melted, remove from the heat. Cream butter and sugar together. Lightly beat eggs with vanilla, add to butter and sugar and beat until combined. Sift cocoa powder into mixture, add ground almonds and gently mix through. Add coffee/stout [whatever takes your fancy]. Finally stir through melted chocolate. Place in small cake tin [I used a 15cm terracotta saucer] greased and lined with baking paper.  You can also cook these in small muffin tins and serve them as individual cakes.

Place in oven and cook for 20 minutes, or until cooked. Smaller cakes will be done in about 10 minutes. Leave to cool in tin. Once cooled remove and place in airtight container. Serve with marscapone or yoghurt, peanut toffee [alternatively toasted nuts or some fresh or preserved fruit] and dust with cocoa powder.


P E A N U T   T O F F E E :

  • 115g / 1 stick butter
  • 1 cup sugar
  • 1/4 tsp salt
  • 2 Tbsp crunchy peanut butter [I used Fix and Fogg super crunchy]

Place butter, sugar and saucepan in heavy bottomed saucepan over medium heat. Stir occasionally to ensure butter and sugar are melting evenly. Mixture will start to bubble and start to turn to a golden colour. Add peanut butter to mixture, once stirred through, spread out over tray lined with baking paper. You can cut it up while warm and still malleable if desired, otherwise it can be broken up once set. Store in an airtight container.

[Toffee can be a fickle thing. If you’re more patient and less uncouth than me, you’ll enlist the help of a thermometer and [probably] get it right every time. You need the butter and sugar to melt at the same rate. Sometimes, towards the end of the bubbling process, the butter will start to separate from the toffee. You can often remedy this by adding 1-2 tablespoons of boiling water and mixing through over the heat until it all sort of sticks together again.  If all else fails, and there is residual butter on your toffee, leave to cool, then place a teatowel over top to absorb it all. The toffee might be a bit buttery. but will still taste awesome. Omit the peanut butter if you wish. It’s just as delish].

Kapow. Chocolate fix sorted!

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