2/3cupSelf raising flour refer notes for substitute
4Eggs lightly beaten @ room temp
Preheat oven to 180 C, 10 mins before baking.
Grease a 7 or 8 inch square tin with butter and line the greased tin with baking/parchment paper.
Melt chocolate & butter over hot water (double boiler method), let it cool completely. Combine melted chocolate and butter and all the other ingredients in medium bowl.
Beat on low speed with electric mixer until ingredients are combined. Increase speed to medium, beat for about 3 mins or until mixture is changed in color and smooth. Pour mixture into prepared pan, bake at 180 C for 30 mins. Let it cool. Serve dusted with sifted icing sugar.
You can find the chocolate sauce recipe here: http://foodwishes.blogspot.com/2012/03/easy-homemade-chocolate-sauce-i-really.html Substitution for self raising flour – to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour. (source: http://www.joyofbaking.com/IngredientSubstitution.html) Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don’t powder it like icing sugar. (source: http://www.joyofbaking.com/IngredientSubstitution.html) The cake has a cracked crust like the brownies. I only made half the qty. I used a 5 1/2 inch square tin to make half the qty. I baked mine for 25 mins. You can store this in air tight container at room temperature for 3-4 days. I used Lindt Swiss dark chocolate. You can use semi sweet baking chocolate also. Baking time may vary for each oven and also according to the size of baking tin used.
This Chocolate Fudge Cake was printed from https://mariasmenu.com/desserts/chocolate-fudge-cake.
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