Chocolate truffle fudge cake
( MAKES about 30 small pieces )
Photo by Annabel Langbein media
Recipe swaps are one of the things mothers are especially good at – we're always looking for recipes for parties, school lunchboxes and fetes. This one is from my friend and clever cook, Louise Brankin.
|¼ cup||Caster sugar|
|2 Tbsp||Golden syrup|
|2 Tbsp||Drinking chocolate|
|1 packet||Plain sweet biscuits, 250g, crushed|
|1½ cups||Chocolate cake crumbs, or crumbed chocolate sponge|
|30 ml||Whiskey, or rum (1 nip), optional|
|60 g||Glace cherries, chopped|
|250 g||Dark chocolate, melted, for icing|
- Heat butter, sugar, milk and syrup. Add drinking chocolate, cocoa and half of the crushed biscuits and mix.
- Add remaining ingredients and mix. Press into a lined 20cm slice tin.
- Top with melted chocolate and allow to set. Cut with a sharp, hot knife. Store in the fridge in a sealed container.
More of Annabel's Mother's Day baking ideas