Hot Chocolate Fudge Cake with Berry Coulis
Rich, fudgy, and deceptively simple—this chocolate cake is perfect for dessert or afternoon tea. Serve with berry coulis, vanilla bean ice cream, and fresh raspberries for an indulgent treat.
Ingredients
For the Fudge Cake:
- 1/2 cup cocoa powder
- 1 1/2 cups self-raising flour
- 1 tablespoon baking soda
- 1/2 cup caster sugar
- 9 oz good quality chocolate broken into small pieces
- 3 oz butter
- 3 eggs free-range or organic
- 2/3 cup condensed milk
- 1 cup plain yogurt
For the Mixed Berry Coulis:
- 1/2 punnet each of strawberries, blueberries, and raspberries (fresh or frozen)
- 3 tsp icing sugar sifted
Serving:
- good quality vanilla bean ice cream to serve
- fresh raspberries (to serve, optional)
Instructions
Prepare the Fudge Cake:
- Preheat the oven to 170°C (330°F).
- Grease 8 soufflé or dariole molds. This recipe can also be made as a 26 cm (10 inch) round fudge cake.
- Into a large bowl, sift all the dry ingredients. Mix to combine.
- In a double saucepan or a bowl placed over a saucepan of simmering water, gently melt the chocolate and butter. Stir until combined and glossy. Cool slightly (5 to 10 minutes).
- Add eggs, condensed milk and yoghurt to the chocolate mixture. Stir well to combine.
- Make a well in the center of the dry ingredients. Gradually pour in the chocolate mixture, stirring until just combined.
- Pour into the prepared moulds and cook for 20 minutes until the top of the cake is firm to the touch. The inside of the cake should be slightly gooey.
Prepare the Mixed Berry Coulis:
- To prepare the mixed berry coulis, place the berries in a food processor or blender. Add the sifted icing sugar, blend until smooth. Strain through a sieve.
Assemble:
- Carefully remove the cakes from their molds and place onto serving plates. Serve with mixed berry coulis and a scoop of vanilla bean ice cream.
Notes
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