This recipe is simplicity itself, don't be fooled though, one taste of these delicious chocolate
fudge slices and they will become your firm favourite.
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Diablo Sandwich Toaster
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|125g / 4½oz unsalted butter
|125g / 4½oz dark cooking chocolate
|2 medium eggs
|100g / 3½oz plain flour
|170g / 6oz caster sugar
|5g / ¼oz icing sugar (for decoration)
Nutrition information per portion
PREPARATION: 10 minutes
COOKING: 25 minutes
DIFFICULTY: Very easy
SERVINGS: 20 portions
1 oven-proof tray
Optional - a sieve to
sprinkle on the icing sugar
Break the chocolate into smallish bits and cut the butter into small
chunks. Break the eggs into a bowl and whisk lightly with a fork, don't overdo
this, just enough to mix the whites and yolks together.
Line the baking
tray with greaseproof paper. Pre-heat your oven to
180°C / 350°F / Gas Mark 5, slightly lower (170°C) in a fan oven.
COOK'S NOTES FOR CHOCOLATE FUDGE
We have seen and tried lots of chocolate fudge recipes in our time and many
involve the use of a sugar thermometer and testing the various mixtures for
accurate temperatures - too complicated and risky to our mind!
Granted, our recipe above is not true fudge, more a fudge-style traybake. But
it tastes as good as the original, takes literally only 10 minutes to prepare
and is almost foolproof. Cook it when others are talking in the kitchen and they
will be amazed at the aroma as it cooks, how easy it is to prepare and the taste
when it has cooled!
The mixture in our recipe has flour in it as well as eggs and this makes
it much lighter on calories and texture compared to pure fudge.
Recipe by David Marks.
Add the broken chocolate and butter to a
pan on a low heat and stir frequently as they melt.
Add the sugar, flour and beaten eggs to the pan and mix vigorously for a
minute or so until the mixture is smooth.
Pour the mixture into the lined baking tray and
place in the centre of the pre-heated oven for 25 minutes.
Take the baked fudge cake from the oven and allow it to cool for seven
minutes. With a sharp knife cut the tray bake into 20 to twenty four slices.
Lightly sprinkle with icing sugar using a fine sieve.
Use a spatula or wide knife to remove the fudge pieces as soon as
possible. If you leave them too long in the tray they can be difficult to
remove in whole pieces.