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Chocolate Fudge Cake with Caramel Sauce

 

A decadent chocolate fudge cake will make everyone who tastes it give you a big "wow"!
28

Yield

12

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

750 grams butter
2 ½ cups sugar, superfine
6 large eggs
separated
185 grams self-rising flour
sifted
cup cocoa powder
1 cup walnuts
coarsely chopped
125 grams butter
4 tablespoons golden syrup
*
460 grams caramel sauce
*

Topping
*
150 grams dark chocolate
chopped
*
120 copha,
copha, chopped
*

Directions

Beat butter and sugar until creamy.

Gradually beat in egg yolks and then 1½ cups water. Gently fold in the flour and cocoa. Beat egg whites until soft peaks form and fold through chocolate mixture.

Fold in walnuts.

Pour into a greased and floured 23cm round cake tin and bake at 180C for 20 minutes.

Cool a little. Meanwhile, combine butter, golden syrup and condensed milk in a saucepan and stir over medium heat until smooth.

Bring to the boil and pour over warm cake.

Return to oven and cook at 180C for 20 minutes.

Cool in tin. For topping, combine chocolate and copha in a saucepan and cook over low heat until melted and well combined.

Spread over the cooled cake.

Cool and serve with warm caramel sauce, Serves 10-12.

Caramel sauce:

Combine 125g of butter, chopped, and 250g brown sugar in a saucepan, stir over low heat until well.

Add 500ml cream and stir vigorously.

Bring to the boil and simmer for 3 to 4 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 84973% of calories from fat
 % Daily Value *
Total Fat 69g 106%
Saturated Fat 39g 195%
Trans Fat 0g
Cholesterol 263mg 88%
Sodium 652mg 27%
Total Carbohydrate 19g 19%
Dietary Fiber 3g 11%
Sugars g
Protein 17g
Vitamin A 39% Vitamin C 0%
Calcium 10% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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