Chocolate and Almond Fudge cake with Raspberry Couli

Chocolate Almond Fudge Cake
with Raspberry Couli

This is a one bowl cake that’s very easy even my niece (N) who is only 11, can make on her own - its rich, creamy and very decadent, it is even better with the Raspberry (or Strawberry) couli as it gives it another dimension.

This is a great Party cake and needs to be made and refrigerate for at least 4 hours, but overnight is better.

Preheat oven to 170C

Prepare 20cm spring form pan - grease and line the bottom and the sides with baking paper.

You will need:

125g unsalted butter

400g Dark Chocolate (chopped)

1 Cup brown sugar

1/4 cup plain flour

1 cup ground almond (meal)

5 eggs

2 tsp vanilla extract or bean paste

2 tbsp milk

Coco powder for dusting

Couli

- use frozen or fresh raspberries or strawberries

- Caster sugar to taste (if fruit is not sweet enough)

1. Melt the butter and chocolate in a bowl over simmering water, or in the microwave (on high at 1 minute intervals).

2. Add brown sugar, sifted flour, and ground almond meal and mix together with a whisk or spatula.

3. Add the milk, eggs and vanilla and mix to combine into a smooth batter

4. Pour the mixture into the lined spring form tin and cover with foil

5. Bake for 40 - 50 mins - it should still be quite soft in the centre - as this will set in the fridge.

6. Cool and then refrigerate over night or at least 4 hours.

7. To make couli - blend raspberries or strawberries with a stick blender until smooth - if fruit is not sweet enough add sugar and blend until dissolved.

Serve with the fudge slice.

Keep on Partying!!