Chocolate fudge spoon cake recipe

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A delicious, simple to make chocolate and hazelnut cake.
Preparation time: 15 minutes, Cooking time: 40 minutes, Serves: 8-10 


For the cake mixture
200g all purpose flour
1/2 cup cocoa powder
6 whole eggs
1 tsp vanilla essence
1/2 cup light brown sugar
1 Tbsp Kahlua liquor

For the fudge cream
120g (4 oz) Ricotta cheese
250g (8 oz) Mascarpone cheese
200g (7 oz) dark bitter chocolate, melted
3 heaping Tbsp Nutella (or other hazelnut cream)
4 Tbsp cocoa powder
1 Tbsp Kahlua liquor


Preheat oven at 170 C (340 F).

To make the cake
Sift the flour and cocoa powder together, in a bowl. Set aside.

Beat the eggs, light brown sugar, vanilla essence and Kahlua on high speed for 5 minutes until the mixture multiplies in size. Stop mixing.

Gently fold in the sifted flour and cocoa, Pour cake mixture into a buttered and floured springform 20 cm (9 inch) pan. Bake in preheated oven for 20 to 25 minutes, until a toothpich inserted in the center comes out clean. Remove and allow to cool.

Make the fudge cream
While the cake is cooking prepare the fudge cream. In a bowl combine the melted dark chocolate, Ricotta and Mascarpone cheeses, Nutella and cocoa powder and Kahlua liquor. Beat with an electric mixer until you get a smooth mixture. Refrigerate until the cake is ready.

Assemble the cake
Split the cake in half. Place one half of the cake on a serving dish. Spread half of the fudge cream mixture over the cake. Place the other half on top. Pour the rest of the fudge cream on top and spread evenly and around the sides of the cake. Refrigerate for 1 to 2 hours.
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