Gastronomy is an art! The ability to combine the right ingredients, understand the proportions, feel and not underestimate the magic of spices and herbs will lead you to a world of great cooking! The world of unforgettable tastes and incredible and bright flavors. The world of caramel dreams and sugar tales. A place where marshmallow clouds floating on a bottomless sky and chocolate cities cast their long shadows in the milk and honey rivers.

The recipe I’m sharing today is from a great cooking book by Silvana Franco. This cake is something between the classic chocolate cake and a fudgy-centered brownie. I didn’t change much in the recipe, but I’m sharing some cooking tips based on my experience.

Chocolate Fudge Cake

100 gr (3 1/2 oz) plain flour

200 gr (7 oz) luxurious dark chocolate (divided into pieces)

140 gr ( 4 1/2 oz) butter

3 tbsp Irish cream liqueur (I used butterscotch schnapps instead)

1 tsp baking powder

5 eggs, separated

200 gr (7 oz) vanilla caster sugar or regular cater sugar

1) Preheat the oven to 180 degree C (350F). Line a 23 cm (9 inch) baking dish with a parchment paper.

2) Melt the chocolate, butter, and liqueur in the pan over a pot of gently simmering water. Stir until smooth. Remove from the heat and allow to cool.

3) Pour the egg whites into a perfectly clean bowl (important) and whisk until soft peaks form.  Then, whisk in the sugar one spoonful at a time.

4) Add the egg yolks to the chocolate mixture and stir until combined.

5) Gently fold the chocolate mixture into the egg white mixture.

6) Combine flour with baking powder and fold into the chocolate mixture with a large metal spoon.

7) Bake for 25-35 min until set. I recommend to set a timer for 25 min, and start to check every few min. Leave to cool in the tin for 15-20 min. Cut it into the pieces and serve.

I like to eat most of my desserts while they are still warm, and this one is not an exception. You can serve it with ice-cream or cream, but I prefer it just as it is.