Photo by: Richard Learoyd

Chocolate fudge cake

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240g unsalted butter, cut into small cubes
265g dark chocolate (52 per cent cocoa solids), cut into small pieces
95g dark chocolate (70 per cent cocoa solids), cut into small pieces
290g light muscovado sugar
4 tbsp water
5 large free-range eggs, separated
a pinch of salt
cocoa powder for dusting

This is a simple cake to prepare, and a most delectable one, made a bit more complicated by baking in two stages. The result is two chocolate layers with slightly different consistencies: one a bit firmer and cakey, the other more moussy. Chocolate connoisseurs will appreciate that. For a less discerning audience, or if you want to hasten the process or are feeling lazy, cook the whole cake at once. The result will still be highly satisfying.

Serves 6-8

(p 196, The Ottolenghi cookbook)


The method for this recipe is available in the book Ottolenghi, The Cookbook, available to buy here.
Ottolenghi, The Cookbook |


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  • Shop 2 questions:
    (22/04/2016) 1) can butter be melted in microwave before being added to chocolate?
    2) is it ok to leave the remaining 1/3 batter at room temperature during the first bake or should it be kept in the refrigerator?

    REPLY: "Its better to leave the mix at room temp as putting it in the fridge will make the mix stiffen up. You can melt the butter in the microwave, but that adding another element to the recipe when the sugar syrup will do the job. Hope that helps."