James Martin details recipe for chocolate fudge cake
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James Martin is one of the nation’s favourite chefs, appearing on his Saturday Morning every week to share his best recipes with audiences. Today, the first dish he made was a rich chocolate fudge cake.
Britons watching ITV this morning were in for a treat as James Martin whipped up an “epic” rich chocolate fudge cake.
The chef shared the ingredients needed for his favourite cake.
On the table, James had laid out butter, sugar, flour, eggs, dark chocolate, cream, and cocoa.
Firstly, he teared pieces of the dark chocolate and added them to a glass bowl with the butter.
He put the bowl on top of a saucepan to simmer a little on the stove.
While the chocolate was heating up, the chef turned to his electric whisker.
James put butter and caster sugar in a bowl to be whisked and started off slowly, before whisking the ingredients faster and faster.
Then, the chef took out a tin with a non-stick bottom and, after putting a little butter in it first, he placed some greaseproof paper inside.
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“This is to hold it in place,” James explained.
The chef then went on to throw in some cream with the dark chocolate and butter simmering on the stove.
“This is for the glaze.”
Next, eggs were added to the butter and caster sugar being whisked.
James added one egg at a time to the whisker, throwing in five in total.
“It almost looks like scrambled egg,” the chef said.
Flour, cocoa powder, and a “little bit” of vanilla paste or essence followed the eggs into the bowl.
“Don’t overmix the flour, otherwise it’s going to toughen up our cake,” James warned.
After finishing mixing the ingredients, James put the cake mixture in the tin and popped it in the oven for 45 minutes.
When it is done, the chef recommended taking a palette knife and spreading the chocolate mixture on top of the cake.
James advised “giving the tray a whack” so the sauce “envelops all over the cake”.
The chef then allowed the cake to cool a little before popping chunks of fudge on its top.
“It’s delicious,” James said.
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