Homemade Chocolate Fudge Cake
A thin layer of a shortcrust pastry topped with a homemade milk chocolate fudge.
Servings Prep Time
20pieces 40minutes
Cook Time Passive Time
25minutes 2hours
Servings Prep Time
20pieces 40minutes
Cook Time Passive Time
25minutes 2hours
Ingredients
Pastry:
Chocolate fudge
Instructions
  1. Place all the pastry ingredients in a food processor and process until they resemble fine crumbs; form them into a flattened ball, cover in foil and put into the fridge for 1 hour.
  2. Prepare a 20cm x 30cm baking tin by placing a piece of parchment paper in it so it covers the bottom and the longer sides of the tin (you can see it on one of the photos).
  3. Roll the pastry and transfer it to the tin. Arrange it, so it covers the bottom and 2-3 cm of all the sides of the tin. Place it in the fridge for 30 – 60 minutes.
  4. Preheat an oven to 200C (top and bottom heating).
  5. Pierce the base of the cake with a fork and bake for 20-25 minutes until golden.
  6. Put to a saucepan all the ingredients for the chocolate fudge (except for powdered milk) and cook stirring until the sugar dissolves.
  7. Take it off the heat and add the sieved powdered milk. Stir it very well until everything is combined. If you can still see lumps of powdered milk, you can press the mixture through the sieve.
  8. Take the base out from the oven and spread the fudge. Decorate with chocolate eggs or nuts.