Coffee Recipes

Chocolate Fudge Cake

  • Preparation Time:
  • Cooking Time:
  • Servings:
  • Equipment:
  • 15 minutes
  • 35 minutes
  • 8
  • 23cm (9 inch) spring form cake tin
 

Method

Preheat the oven to 180°C/350°F/Gas Mark 4 Grease and line the base of the cake tin with baking parchment. In a large bowl, whisk the eggs and caster sugar together, until creamy and pale in colour.

Put the chocolate into a heatproof bowl (600ml/1 pint) and place over a saucepan of simmering water. Melt the chocolate and add the salted butter. Stir to combine. Quickly blend the Rombouts coffee into the chocolate mixture. Remove from the heat and cool slightly. Stir in the chocolate mixture into the egg and sugar mixture. Add the flour and beat all the ingredients together until the texture is smooth.

Spoon the cake mixture into the cake tin, place on the middle shelf of the oven and bake for 35 minutes.

Ingredients

  • ½ cups of Rombouts Italian Style
  • 4 large eggs (or 5 medium eggs)
  • 200g caster sugar
  • 200g plain chocolate (75% cocoa solids), broken into squares
  • 125g of salted butter, cut into squares
  • 3 level tbs of plain flour
  • Icing sugar for dusting (optional)
  • *Cup = equivalent to 1 individual filter of Rombouts coffee.