CHOCOLATE FUDGE CAKE

INGREDIENTS

Cake
A  
Egg Yolks  8
Bake King Optima Ready Mix  225g
Hong Kong Flour  100g
Cocoa Powder 1 tbsp
Bicarbonate of Soda 1/2 tsp
Chocolate Emulco  3 tbsp
Vanilla Essence 1 tbsp
Olive Oil  175ml
Water or Fresh Chocolate Milk  175ml

B  
Egg Whites  8
Sugar  175g
Cream of Tartar  1/2tsp

Chocolate Topping
A 
Water 900ml
Sugar 250g
Cooking Chocolate 175g
Instant Jelly powder  1 tbsp
Salt  1/4 tsp

B  
Tepung Hoen Kwee 1 packet
Cocoa Powder 1 tsp
Water 400ml

 

 

CHOCOLATE FUDGE CAKE

Directions:

Cake

  • Whisk egg yolks with chocolate emulco, vanilla essence with a hand whisk. Add in olive oil and water or chocolate milk if using. Mix well.
  • Sift the Optima flour, Hong Kong flour, cocoa powder and bicarb into the egg yolk mixture. Mix well using hand whisk and put aside.
  • Whisk egg white with cream of tartar till foamy. Add in sugar and whisk till firm peaks.
  • Add the meringue into the egg yolk mixture in 3 portions, mixing well using a spatula. There should not be visible white streaks.
  • Pour mixture into two baking trays of 11" x 11" x 3" each.
  • Bake at 180C for 30-35minutes.

Chocolate Topping

  • Place ingredients A in a pot and bring to boil.
  • While cooking A, mix ingredients B in a bowl. Add ingredients B to the chocolate mixture when it boils. Stir til it thickens and coats the back of the spoon.

Assembly

Sandwich the 2 layers of cake with chocolate topping and coat the cake with chocolate ganache or cream. Decorate the top of the cake with chocolate flakes.

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