Chocolate Fudge Cake

Ingredients Method

Serv es 2
100g chocolate
100g unsalted butter
3 eggs, separated 1. Preheat oven to 160C.
150g castor sugar
50g plain flour, sifted
50g pistachio nuts, finely chopped 2. Grease and line a medium sized baking tray.
1 dozen fresh raspberries to serve

Chocolate Ganache 3. Over a double boiler, melt chocolate and butter together. When cool, mix in
100ml cream flour.
125g chocolate, grated

4. In a separate bowl, whisk together egg yolks and half the sugar.
Rose Water Cream
100ml cream
2 tbsp rose water 5. Whisk egg whites in a separate bowl. When you have reached the soft peak
stage, whisk in remaining sugar.

6. Fold egg whites into chocolate mixture.

7. Pour into baking tray and cover the top with baking paper to prevent a skin
from forming.

8. Bake in oven for 30 minutes with a water bath on the tray below to keep the
cake moist.

9. Turn cake out onto a cooling rack and let cool to room temperature.

10. To make chocolate ganache: bring cream to a simmer and pour over
chocolate. Mix to combine.

11. To make rose water cream: whip cream to soft peaks and then mix in rose
water.

12. To serve, top cake with chocolate ganache, chopped pistachio nuts and rose
water cream. Serve with raspberries.

This recipe has been written by an amateur chef and has not been tested by the
MasterChef food department.