INGREDIENTS:

125g dark chocolate chopped

300 ml milk

125g butter

125g light brown sugar

250g self raising flour sifted

2 eggs separated

1/2 tsp baking powder

sprinkle chocolate flakes or chips or crushed nuts to decorate

Chocolate Fudge Icing

50g butter

3 tbsp milk

250g icing sugar sifted

2 tbsp cocoa powder sifted






Preheat oven to 160 fan.

Place chocolate and 4 tablespoons milk in a saucepan and heat gently, stirring, until melted. Add the memory milk, melt and set aside.

Beat together butter and sugar, adding egg yolks one at a time, until well combined.

Add the flour and baking powder to the creamy mixture with three-quarters of the chocolate milk and whisk until smooth. Add remaining chocolate milk.

Beat egg whites until stiff, add 1 tablespoon to lighten mixture, then fold in the rest carefully.

Bake separately between the two prepared pans until the kebabs come out clean or the cakes spring back when lightly pressed, about 35-38 minutes. Rest in mold on wire rack for a few minutes, then cool completely on wire rack.

For the glaze, place the butter and milk in a small saucepan and heat gently until melted. Add the powdered sugar and cocoa powder and let it shine while whisking constantly.To cool for the filling stir frequently to forestall a pores and skin forming.

Use one 1/3 of the cooled icing to sandwich the desserts together. Reheat the closing icing gently to skinny it barely and the pour over the cake to cowl completely. Decorate with both flaked chocolate or as I did with a combination of fudge and chocolate sprinkles.
Eat and enjoy!