Jamie Oliver

Mega chocolate fudge cake

Full-on chocolaty fun

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Mega chocolate fudge cake

Serves 12
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    394
    20%
  • Fat
    24.2g
    35%
  • Saturates
    12.1g
    61%
  • Protein
    7.0g
    16%
  • Carbs
    35.7g
    14%
  • Sugar
    26.6g
    30%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Ministry of Food
recipe adapted from

Jamie's Ministry of Food

Nutrition per serving
  • Calories
    394
    20%
  • Fat
    24.2g
    35%
  • Saturates
    12.1g
    61%
  • Protein
    7.0g
    16%
  • Carbs
    35.7g
    14%
  • Sugar
    26.6g
    30%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 200 g good-quality dark chocolate (70% cocoa solids)
  • 175 g butter , plus extra for greasing
  • 120 g soft brown sugar
  • 100 g blanched almonds
  • 2 tablespoons cocoa powder
  • 1 pinch salt
  • 4 large free-range eggs
  • 150 g self-raising flour
  • 100 g fudge
  • crème fraîche or vanilla ice cream
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Method

Preheat the oven to 160°C/320°F/gas 2. Break up the chocolate, put it into a food processor with the butter, sugar, almonds, 1 tablespoon of the cocoa powder and the salt, and whiz until smooth. Crack your eggs, one at a time, into the food processor and add the flour. Whiz again until smooth.

Get a deep baking dish roughly 25 x 25cm in size. Butter the dish really well and sprinkle the remaining tablespoon of cocoa powder over it. Shake it around a bit so it lightly coats the whole surface of the dish. Pour the cake mixture into the dish, using a spatula to scrape it all out of the processor. Break the fudge into pieces and sprinkle these over the top of the cake mix, pushing any larger pieces down into the mixture.

Pop the baking dish into the preheated oven and cook for 18 to 20 minutes. Take the cake out of the oven and stick a fork into the middle of it. If there’s a little bit of cake mixture on the fork when you pull it out, that’s okay – you want the cake to still be a little moist inside so that it’s nice and squidgy. However, if it seems a bit wobbly, pop it back into the oven for another 3 to 5 minutes to firm up a bit.

Let your cake cool slightly and serve it warm and gooey. Lovely with a dollop of crème fraîche, a scoop of vanilla ice cream or a bit of double cream.

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