Lyndey Milan’s Fab Fudge Cake

Serves 8

Preparation 10 minutes

Cooking 55 minutes

150g butter

¾ cup (165 g) brown sugar

150g dark chocolate

1/3 cup condensed milk

½ cup sour cream

2 eggs

¾ cup (110g) self-raising flour

2 tablespoons dark cocoa powder

2 x 125g punnets fresh raspberries

Melted white chocolate for drizzling

Thick cream (optional )

Preheat oven to 170°C (150°C fan-forced). Place a 5 x 3.5cm round silicone dish on a baking tray.

Melt the butter in a medium saucepan and add sugar, chocolate and condensed milk. Cook over a low heat, stirring occasionally, until the mixture thickens slightly and the sugar dissolves. Remove from the heat and cool slightly.

Whisk together sour cream and eggs in a large mixing bowl. Add cooled chocolate mixture and flour and mix well. Pour into dish and bake for 45 – 55 minutes or until cooked. Stand in dish for 10 minutes before turning onto a wire rack to cool.

To serve, place cake on serving plate, sieve cocoa over the top of the cake. Add the raspberries and drizzle with the melted white chocolate. Serve with thick cream if desired.

Check out Lyndey Milan’s Bakeware range below:

Round Pan