Ann Creber's - Chocolate Fudge Dessert
Recipes
by Ann Creber
INGREDIENTS
- 250-gram butter (cubed)
- 250-gram dark chocolate (broken)
- 8 free-range eggs (separated)
- 250-gram caster sugar
- 250-gram ground almonds
- Additional chocolate for coating
- Toasted almond flakes
METHOD
- Melt butter and chocolate in a basin over simmering water, stirring occasionally, then allow to cool.
- In another large basin beat together the egg yolks and caster sugar until pale and creamy. Lightly mix the ground almonds, then stir in the cooled-down butter/chocolate mixture.
- Beat egg whites until very stiff, thoroughly fold in chocolate mixture gently.
- Butter and line the base of a 23-25 cm springform tin, pour in the mixture, spreading evenly.
- Bake in a preheated 180-degree oven for 50-55 minutes or until the knife comes out clean from inserting into the cake. Remember not to overcook.
- Cool, then coat the surface lightly with the melted chocolate and sprinkle lavishly with toasted almond flakes.
Ann Creber
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