Ingredients for Fudgecake
- Biscuit
- 2 large eggs
- 100g unsalted butter
- Caster Sugar
- Cocoa Powder
- 50g chopped walnuts
- Sultana
- 1 teaspoon vanilla extract
- Chocolate Icing
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How to Make Fudgecake
- Place digestive biscuits in a resealable plastic bag. Crush into fine crumbs using a rolling pin.
- Lightly beat 2 large eggs in a separate bowl.
- In a medium saucepan, melt 100g unsalted butter over low heat. Stir in 150g granulated sugar and 50g unsweetened cocoa powder until smooth.
- Remove from heat and let the mixture cool slightly until lukewarm. Stir in the beaten eggs.
- Return the saucepan to low heat and stir constantly until the mixture is smooth, thick, and begins to gently simmer (about 2-3 minutes). Do not boil vigorously.
- Remove from heat and stir in 50g chopped walnuts, 50g sultanas, and 1 teaspoon vanilla extract.
- Stir in the crushed biscuit crumbs until thoroughly combined.
- Lightly butter a shallow 8x8 inch baking tin (or similar size). Press the fudge mixture evenly into the prepared tin.
- Refrigerate for at least 2 hours, or until firm.
- Once set, frost the top with 200g of your favorite chocolate buttercream frosting. Cut into bars and serve.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
29g
Fat
17g
Carbs
2g
