Chocolate fudge cake

Lovely rich chocolate fudge cake for those days where a good portion of chocolate is needed. Haven't tried it yet, but I think this'll even be better with some nice warm vanilla custard...I had it like that once in Edinborough in a lovely pub called Jekyll & Hyde, a bit more milk in the custard than normally, in a soup dish, and then a nice piece of the cake in the middle...

Ingredients:

• 200gr dark chocolate, good quality, f.e. Jacques chocolate pastilles for cooking
• 175gr butter, real butter, unsalted
• 120gr soft brown sugar f.e. Tienen Cassonade light brown (the one you put on pancakes)
• 100gr sliced almonds
• 2 tablespoons of cocoa powder
• pinch of salt
• 4 large eggs
• 150gr self-raising flour
• 100gr soft fudge f.e. Lonka soft fudge
• 1 small bag of vanilla sugar

How to:

Preheat the oven to 160°C. Put the chocolate, butter, sugar, almonds, the cocoa powder and the salt in the food processor and mix it until you have a smooth substance. The chocolate will probably never be smooth, but tiny pieces are ok. You can now cut up the fudge, I cut every piece up into 4, add to the mix and whisk it again. Then I take my normal mixer for batter, but you can keep using the food processor as well if you want. Add the eggs one at a time, add the flour and mix again until it's smooth. The chocolate will probably never be smooth, but tiny pieces are ok. You can now cut up the fudge, I cut every piece up into 4.

Get a deep baking tray, 20x20cm should be fine. Wrinkle a sheet of baking foil under the tap, wring it out and line your tray with it. You'll see, this is a great way to make using baking foil a lot easier.

Put your batter in the tray, sprinkle some tiny cubes of fudge on top and pop it in the oven for 40 minutes. Test the cake before you get it out, touch the middle with a fork, if it feels wobbly, leave it in a bit longer. Not too long though, cause the cake is at its best when it's still a little bit gooey inside.

Enjoy your calorie bomb!