Food · Sweet

Choco Chips & Fudge Madeira

This week’s recipe is pretty simple and so good. Some people like their Madeira cake with glace cherries but to be honest i’m not a big fan of glace fruits so I baked this version by Ruth Clemens. 

  • 150g butter, softened
  • 150g caster sugar
  • 3 medium eggs
  • 130g plain flour
  • 50g self-raising flour
  • 100g chocolate chips
  • 50g caramel fudge
  • 25g chocolate chips + 20g caramel fudge to decorate
  1. Preheat the oven to 160°C and line the loaf tin with baking paper. In a small bowl mix your chocolate chips and fudge.
  2. Crack the eggs into a jug and beat the yolks and whites together with a fork. You need 150ml of beaten egg and not a drop more. Controlling the liquid content will keep the chocolate chips suspended in the cake mixture, so drain out a little of the beaten egg until you have exactly the right amount.
  3. Cream together the butter and sugar until light and fluffy (check that it is forming peaks guys as always). Beat in the vanilla extract, then start to add the egga little at a time and beat well after each addition until it’s fully incorporated.
  4. Weight out the flours and add on tablespoon of chocolate chips/caramel fudge and flout together until tey are lightly coated.
  5. Add the rest of the flour and the coated chips to the cake mixture and fold together using a spatula until the cake is nice and even.
  6. Scrape down the sides of the bowl to make sure the chips are evenly dispersed before spooning the mixture into the loaf tin. Roughly level with the back of a spoon and bake in the oven for 50 minutes. Test the cake by inserting a skewer-it should come out clean. If there is still moist cake mixture stuck to it then bake for a further 5 minutes and test again.
  7. Remove from the oven and allow to cool fully on a wire rack. Drizzle the finished cake with melted chocolate and scatter on the fudge chunks. Serve.

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