Chocolate Fudge Cake – the original recipe

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This is our original recipe for Fudge Cake, never before committed to print. We thought after 24 years of keeping it secret it might be time to share:

(Mouthwatering photography by Rob Wicks of Eat Pictures)





This is a recipe I think we can safely call our own – it started life when we had a glut of leftover croissants in the freezer and didn’t know what to do with them.



makes one 25cm round cake:


Preheat oven to  150C gas mark 3



300g unsalted butter (or ½ butter ½ margarine)

150g caster sugar

150g dark brown sugar

1tbs cocoa powder

8 eggs, separated

150g ground almonds

175g stale croissants/pains au chocolat – ground into fine crumbs (you can use fresh but you’ll have problems grinding them up finely)

150g bitter dark chocolate, melted



NB the use of croissants makes this an expensive recipe – you can use breadcrumbs made from a stale white loaf though, of course, it won’t be as rich


1. Cream the butter with the sugars, then beat in the cocoa powder and egg yolks


2. Mix in the ground almonds and the croissant crumbs


3. Fold in the melted chocolate


4. Whisk  the egg whites till stiff and fold gently into the mixture


5. Turn into a lined tin and bake for 35-40 minutes or until risen and slightly firm (try not to overcook – this comes with practice. The mixture should still be slightly sticky in the middle – this gives the cake its fudgy texture)


6. Allow to cool, then cover with the icing below. You shouldn’t need to fill the cake – it’s rich enough as it is.





100ml whipping cream

200g dark chocolate pistolles (buttons), or grated from a block


Bring the cream to the boil, then remove from the heat and add the chocolate. Stir until melted and thoroughly incorporated, then pour over the cake, spreading with a knife if necessary.


If you want to be really fancy, you can melt a little white chocolate and feather in a decoration on the top as in the picture – use a tiny piping bag and a cocktail stick





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