Chocolate Fudge Cake

In the midst of the Christmas food binge I decided I felt like something chocolate-y and simple. Store cupboard ingredients were a must because I wanted to avoid the shops, and I found exactly what I was looking for in the classic The Margaret Fulton Cookbook. Margaret Fulton was undeniably Australia’s first celebrity chef, her recipes were quite simply the ones to turn to, and I dare say she inspired and taught more than one generation how to cook everything from scones to nasi goreng.

So next time you’re in need of an easy and delicious rich chocolate fudge fix look no further.

*Notes in parentheses are mine. The original recipe also calls for some lightly whipped cream to serve it with but we opted for vanilla ice-cream instead.


  • 250 g {unsalted} butter plus one tablespoon for greasing
  • 250 g good quality dark chocolate, coarsely chopped {I used dark chocolate with 60% cocoa}
  • 6 eggs
  • 3/4 cup caster sugar
  • 1/3 cup brown sugar
  • 3 tablespoons plain flour
  • 3 tablespoons ground almonds
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon sifted icing sugar, for dusting


  • Set oven temperature to 180 C. Butter the sides and base of a 25 cm springform tin with the tablespoon of butter. Line the base with baking paper and flour the tin. {I didn’t bother flouring the tin, just buttered it well}.
  • Melt the butter in a large heavy based saucepan with the chocolate, stirring constantly over a low heat, just until smooth and melted. It should not get hotter than about 50 C. Set aside.
  • Separate the eggs and beat the sugars into the egg yolks, just until mixed. While the chocolate is still warm whisk it into the egg mixture, then stir in the flour and almonds. If the chocolate mixture has cooled, warm it over a low heat, stirring constantly, until it is barely warm.
  • Warm the egg whites slightly by swirling them in a bowl above a gas flame, or over hot water. {I skipped this step}. Add the cream of tartar to the egg whites and beat until they form rounded peaks. {I took this to mean soft peaks}. Gently fold the egg whites into the base mixture without deflating the whites.
  • Pour the mixture into the tin and bake for 35-45 minutes, or until the cake is completely set around the sides but still has a soft and creamy circle, about 12 cm diameter in the centre. The cake should tremble in the centre, just slightly, when you shake the tin gently. Cool thoroughly in the pan, and dust with icing sugar just before serving.

10 Thoughts

    1. I can’t believe that’s your friends name! Margaret Fulton is a legend, and even her daughter and granddaughter are well known cooks and food writers.

      You’re welcome for the cake, I’d have sent a slice if I could.

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