Name: Low-fat chocolate fudge cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 85 gram dark eating chocolate, chopped finely; 1/2 cup (50g) cocoa powder; 1 cup (200g) brown sugar, firmly packed; 1/2 cup (125ml) boiling water; 2 egg yolks; 1/4 cup (30g) ground almonds; 1/3 cup (50g) wholemeal plain flour; 4 egg whites; icing sugar, to dust; fresh strawberries, to serve

Ingredients

85 gram dark eating chocolate, chopped finely

1/2 cup (50g) cocoa powder

1 cup (200g) brown sugar, firmly packed

1/2 cup (125ml) boiling water

2 egg yolks

1/4 cup (30g) ground almonds

1/3 cup (50g) wholemeal plain flour

4 egg whites

icing sugar, to dust

fresh strawberries, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Line base and side of deep 20cm-round cake pan with baking paper.

3.In a large bowl, stir chocolate, cocoa, sugar and water until smooth. Add egg yolks; whisk to combine. Fold in almonds and flour.

4.Beat egg whites in a small bowl with an electric mixer until firm peaks form. Fold egg whites, in two batches, into chocolate mixture. Pour mixture into pan.

5.Bake for about 40 minutes. Stand cake in pan for 5 minutes. Turn onto wire rack; remove paper.

6.Dust cake, serve topped with strawberries, if desired.

Serve this cake warm.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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