Simple chocolate fudge cake

Tam West

This impressive but easy cake comes from Australian TV and food personality Lyndey Milan and is one of her Lazy Baking recipes. "I have always been a fast and fabulous girl, taking shortcuts and simplifying things as long as there is no flavour sacrifice," she says. Please note all measurements are Australian so 1 Tbsp = 20g.

Ingredients

150 g	Butter
165 g	Brown sugar, (¾ cup)
150 g	Dark chocolate (Main)
⅓ cup	Condensed milk
½ cup	Sour cream
2	Eggs
110 g	Self raising flour, (¾ cup)

To serve

2 Tbsp	Dark cocoa powder, see note on measurements above (Main)
250 g	Fresh raspberries (Main)
1 bottle	Cream, (optional) softly whipped for serving
1 block	White chocolate, for drizzling (Main)

Directions

1. Heat oven to 170C (150C fan-forced). Place a 22.5 x 3.5cm round silicone dish on a baking tray.
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.
3. Whisk sour cream and eggs in a large mixing bowl. Add cooled chocolate mixture and flour and mix well. Pour into dish and bake 45-55 minutes or until cooked. Stand in dish for 10 minutes before turning on to a wire rack to cool.
4. Place cake on serving plate, sieve cocoa over the top. Add the raspberries and drizzle with the melted white chocolate. Serve with thick cream if desired.

Also see Lyndey's caramelised pear scones.