Preparation time 20 minutes plus 20 minutes for decoration
Ingredients:
• 175g (6oz) butter
• 100g (4oz) caster sugar
• 2tbsp golden syrup
• 3 eggs, beaten
• 125g (5oz) self-raising flour
• 25g (1oz) cocoa power
• 100g (4oz) plain chocolate, grated
• 150ml (1/4pt) milk
Ingredients for Filling:
• 175g (6oz) good quality cream cheese
• 1tbsp milk
• 1cing sugar to taste
Ingredients for The Hot Fudge Sauce:
• 100g (4oz) plain chocolate
• 1tbsp golden syrup
• 50g (2oz) butter
• 2tsp brandy
• 2tbsp milk
Preparation:
1. Grease an 18cm (7in.) cake tin and line the base with greased greaseproof paper. Set the oven to 190°C/375°F/Gas Mark 5.
2. Beat the butter, sugar and golden syrup together until light and fluffy.
3. Gradually beat in the eggs, a little at a time.
4. Sift the flour and cocoa power together and gently fold into the mixture.
5. Stir in the grated chocolate and add enough milk to make the mixture fall easily from 2 lifted spoon. Turn into the prepared tin and bake for 1 hour, or until the cake feels firm to the fingertips. Cool on a wire rack.
6. To make the filling soften the cream cheese with milk and sweeten to taste with the icing sugar.
7. To make the Hot Fudge Sauce: put all the ingredients together in a pan and place over a low heat. stir until the chocolate has melted and the mixture is smooth.
8. Split the cake in half and sandwich together with the cream cheese mixture. Cut into large wedges and each one with a heaped tablespoonful of the hot sauce.
This recipe was published in 'Little books of delight Chocolate Cakes - p22'
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