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FUDGE CAKE

6 eggs, separated
3/4 cup brown sugar, lightly packed
250g Nestle` Club Dark chocolate
100g unsalted butter
2 tblsp liqueur or brandy
185g finely ground almonds

Beat the egg yolks with the sugar until thick and light. Melt the
butter and chocolate over hot water until smooth. Cool slightly.
Add the liqueur to the egg yolks and gently fold in the cooled
chocolate. Fold in the ground almonds.

Whisk the egg whites until stiff peaks form. Fold a few tablespoons
of the whites into the chocolate mixture to lighten it. Fold the
remaining egg whites into the chocolate mixture gently. Pour into
a greased and lined 20cm (8in) deep cake tin and bake at 180C/350F
until done but still a bit runny in the centre...as you would for
brownies. This could take anywhere between 40 - 60 minutes. It's
best to test it after 40 minutes and keep an eye on it from then
on. Remove from the oven and allow to cool in the tin for 10
minutes and then let cool on a wire rack.

This cake is nice served with berries and creme fraiche or heavy
cream. It is also lovely covered with rich ganache glaze made with
equal parts of heavy cream and dark chocolate. Add a tablespoon of
the same liqueur you used in the cake and swirl it over the cake.

This is my own version of a rich chocolate cake which is best if
a little underbaked so the centre is still soft and more dense and
fudgy. I use Nestle Club Dark chocolate for this cake as it gives
a nice fudgy result but any good smooth dark eating chocolate should
be fine. Enjoy!!

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