Lyndey Milan’s simple chocolate fudge cake
<p>Time to prepare <em>65 mins</em> |Serves <em>8</em></p>
<p>Ready to discover the best chocolate cake ever?</p>
<p><strong>Ingredients</strong></p>
<ul>
<li>150g butter</li>
<li>¾ cup (165 g) brown sugar an</li>
<li>150g dark chocolate</li>
<li>1/3 cup condensed milk</li>
<li>½ cup sour cream</li>
<li>2 eggs</li>
<li>¾ cup (110g) self-raising flour</li>
</ul>
<p><strong>To serve</strong></p>
<ul>
<li>2 tablespoons dark cocoa powder</li>
<li>2 x 125g punnets fresh raspberries</li>
<li>Melted white chocolate for drizzling</li>
<li>Thick cream (optional)</li>
</ul>
<p><strong>Directions</strong></p>
<p>1. Preheat oven to 170°C (150°C fan-forced). Place a 23cm (aprox) round silicone dish (<u><a href="https://gifts.com.au/brands/lyndey-milan">from the Lyndey Milan range</a></u>) on a baking tray. Or lightly grease a 23cm round cake tin and line base with baking paper.</p>
<p>2. Melt the butter in a medium saucepan and add sugar, chocolate and condensed milk. Cook over a low heat, stirring occasionally, until the mixture thickens slightly and the sugar dissolves. Remove from the heat and cool slightly.</p>
<p>3. Whisk together sour cream and eggs in a large mixing bowl. Add cooled chocolate mixture and flour and mix well. Pour into dish and bake for 45 - 55 minutes or until cooked. Stand in dish for 10 minutes before turning onto a wire rack to cool.</p>
<p>4. To serve, place cake on serving plate, sieve cocoa over the top of the cake. Add the raspberries and drizzle with the melted white chocolate. Serve with thick cream if desired.</p>
<p><em>Recipe provided by <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fsearch.ep%3Fauthor%3DLyndey%2520Milan">Lyndey Milan</a>.</em></p>
<p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/lyndey-milans-simple-chocolate-fudge-cake.aspx">Wyza.com.au.</a></em></p>
