Chocolate fudge cake

RUNNING out of fun things to do with the children/grandchildren that doesn’t cost the earth?

How about giving this decadent chocolate cake a whirl?

Everybody just loves chocolate, and the taste of this beats any shop bought variety.

You could decorate it with juicy strawberries or raspberries.

Ingredients:

175g unsalted butter, softened to room temperature

175g golden caster sugar

175g self raising flour

3 eggs, beaten

3tbsp golden syrup

40g ground almonds

40g cocoa powder

For the grenache topping: 225g plain chocolate

55g dark sugar

225g unsalted butter

5 tbsp evaporated milk

½ tsp vanilla extract

You will need 2in x 8in loosebottomed flan tins

Method:

First make the grenache by gently melting the chocolate in a metal or Pyrex bowl over a pan of simmering water (bain-marie) add the dark sugar, butter, evaporated milk and vanilla extract.

Stir constantly until melted. Remove from the heat and cover with a cloth to cool, stirring every 10 minutes so the grenache remains smooth.

Meanwhile to make the cake beat together the butter and caster sugar, gradually adding the eggs.

Stir in the golden syrup and almonds.

In a separate bowl sift together the flour and cocoa and fold into your cake mixture.

Divide the mixture between the two tins and bake for 30-35 minutes or until springy in the middle.

Allow the cake to completely cool on a wire rack.

Release the cakes from their cake tins and cover one of the cakes with the grenache, place the other cake on top and completely cover the cake in the grenache, decorate with grated chocolate and/or strawberries.

Show off and enjoy!

Lesley is studying nutrition & health at Edge Hill University and co-owns Roberto’s Italian on Southport’s Ocean Plaza.

For more of Lesley’s recipes go to: Twitter: @LYatesNutrition or Facebook.com/robertossouthport