This one I am making for Christmas to serve with desert because all deserts should be chocolate and this year my layered ice cream fruit cake concoction has only a small amount of chocolate – admittedly both white and dark, but it can’t be classed as a chocoholic desert. Enter the fudge – this has a serious amount of cocoa and really good quality dark chocolate. Definitely a chocolate indulgence!
Option: frozen raspberries and/or walnuts can be added at the end before baking.
Note: they taste much better after a day or two and if eaten quite cold.
- 320 g butter – softened to room temperature
- 3 cups caster sugar
- 1 tsp vanilla extract
- 6 large eggs
- 1¼ cups cocoa – dutch processed – not so bitter, and lets the dark chocolate shine through.
- 350 g chocolate chopped or small pieces – not choc bits, must be good quality & something that melts. I used 70% dark
- 1¼ cups plain flour
- 1 tsp baking powder
- Pinch salt
- Walnuts and or frozen raspberries (optional – see note above)
Heat oven to 150ºC
Prepare a 30 x40cm pan by lightly greasing then lining with baking paper that extends both on the ends and sides. If necessary use 2 layers that cross in the middle.
Melt the butter in a microwave then mix it with the cocoa in the large bowl of the electric mixer.
Beat in the vanilla, a pinch of salt and the sugar then add the eggs one at a time mixing each in until combined.
Beat for a few minutes until the mixture is light and has almost doubled in volume.
Mix in chocolate with spatula then stir in sifted flour and baking powder until combined.
Spread onto a lined, greased tray. Add the walnuts/raspberries if using by sprinkling evenly over the mix then gently pushing them just below the surface.
Bake for about an hour. Allow to cool on the tray for 10 minutes, then turn out to cool. Cut into 3 cm cubes.
Store in the freezer in an air tight container, between layers of baking paper. Serve quite cold.