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Chocolate fudge cake from Ottolenghi: The Cookbook (page 196) by Yotam Ottolenghi and Sami Tamimi

  • cocoa powder
  • muscovado sugar
  • dark chocolate
  • store-cupboard ingredients

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow 4+ hours for making this cake as the first layer has to completely cool before you bake the second layer on top.

  • semaphoredm on February 27, 2017

    Brilliant. Used brown sugar instead of muscavado.

  • TrishaCP on July 01, 2013

    I made this cake for Father's Day to accommodate my sister-in-law who is gluten sensitive. It is one of the best things I've ever baked- so rich it was almost like a candy bar. I served it with raspberries to cut some of the richness. I liked the technique of adding half the batter after the first half had already baked for a while to get two textures, but honestly, you could also just throw it all in at the same time and it would still be great!

  • Jane on September 01, 2010

    What a fabulous cake, loved the texture and the flavor. Adding the second layer of cake to cook for less time makes it special.

  • mirage on June 26, 2010

    Very good. Nice texture.

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Reviews about this recipe

  • Not So Humble Pie

    It is hard to describe. It is like a cross between a cake and a baked chocolate mousse or soufflé...It packs a lot of dark chocolate and is probably best reserved for the most of ardent chocoholics.

    Full review