Yip this is just what you want on a warm summer’s day: a deeply rich gooey cake – NOT. But I’m quite enjoying it in the cool of the evening. The sponge is taken from here but cooked in a 9X9″ tin for 35-40 mins. The pièce de résistance of this cake is the shiny icing.
My mother in law saved this recipe for me from the RTE Guide ages ago and I’m only now getting around to it now. It’s taken from the Butler’s Pantry Recipes for All Seasons for Chocolate Fudge Cake.For their glaze, you will need:
3oz/90g light golden syrup (I used plain old golden syrup)
1oz/25g unsalted butter
2tbsp water
3oz dark chocolate chopped (70% best you can lay your hands on)
1. Heat the syrup, butter and water in a pot on medium heat and stir until it comes to the boil.
2. Remove and stir in the chocolate until smooth.
3. Spoon the warm glaze over the cooled cake and stand at room temp until set. I cut my cake into squares then drizzled the glaze so I could get the drip-down-the-side effect.
2 responses so far ↓
ChocOneill // August 7, 2009 at 11:58 pm |
Your cake looks lovely, but I wouldn’t buy the book.
somesaycocoa // August 10, 2009 at 12:18 pm |
Thanks ChocOneill. I was not too tempted by the book … didn’t have enough chocolate recipes in it ;-)