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CHOCOLATE FUDGE CAKE Makes a 8” cake Oven Temperature : 180 deg C Ingredients 125 g unsalted butter 170 g semisweet choc chips (divided into 2 batches) 1 cup sugar 1 cup full cream milk 1 box chocolate pudding and pie filling Pinch of salt 2 eggs 1 tsp baking soda 1 ¼ cups of flour Method: 1. Preheat the oven to 180 deg. Grease and flour a 8” cake pan. 2. In a saucepan over medium heat, begin melting the butter. 3. As the butter is melting stir in half the choc chips. 4. When the choc is half melted, remove from the heat and keep stirring until the butter and choc are fully melted. &nbbsp; 5. Stir in the sugar, milk, pudding mix, salt and eggs. 6. Add the sieved baking soda and flour. Blend in well. 7. Stir in the rest of the choc chips. 8. Pour & scrape the batter into the pan and bake for about one hour, or until a tester inserted in the centre comes out still slightly sticky. 9. Cool in the pan on a rack for at least 10 minutes before turning it out to cool for another 10 minutes. Frosting for Cake Ingredients: 250 g Chocolate Couverture ½ cup cream in a saucepan 70 g butter Method: 1. Place all the above ingredients into a saucepan over simmering water 2. Stir until melt and smooth 3. Remove aside to cool completely and then beat up with mixer until thick and fluffy 4. Spread over cake.
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