Mardie's Chocolate Fudge Cake

The aromas of cinnamon and liqueurs distinguish this stunning cake from your average fudge cake. The texture is smooth, slightly crumbly, yet also very light rather than a dense cake. Mopping it up with cream is a must, and the cooking method helps keep it moist. The smell is what is so amazing though, and the tingle of those extra flavours. Mardie designed this recipe herself for her own fudge cake business - it is special to have this recipe shared.

Pictured: Slice of Mardie's Chocolate Fudge Cake with cream and strawberries

400g quality dark chocolate
1 cup King Island Cream (or double cream with min 60% fat content)
1 tbsp Kirsch liqueur
2 tbsp Grand Marnier
1 tsp Cinnamon
6 large eggs- If your eggs are at room temp they will beat better and be fluffier – makes for a lighter cake
½ cup brown sugar

Preheat oven to 180°C.
Place small bowl of water in oven.

Grease a spring form tin and line with paper on base.

Melt chocolate over pan of simmering water.
Mix Cream, Kirsch, Grand Marnier and Cinnamon in a bowl.
Beat eggs until fluffy and then add sugar and beat some more.
Allow the chocolate to cool a little then add to the eggs stirring constantly– otherwise it will cook the eggs.
Add all to cream mix, mix til smooth.

Pour into tin.
Drop cake tin onto the bench to get rid of air bubbles.

Bake in oven for approximately 30 – 45 minutes until cake comes away at sides. The cake will rise quite a bit but then go down when it cools.
The cake will have cracks in the top.

Do not turn out immediately - allow to cool slightly in tin and then turn out onto cake rack to cool completely.

Serve with double cream and strawberries.

Serves 8 – 10

Pictured: Chocolate Fudge Cake at end of baking