Fudge Picasso Cake from Maggie at Memorable Occasions

Serves 8-10
Base:
100g Albany Chocolate
3 tbsp. Water, warm
4 Eggs, separated
½ cup Sugar
100g Walnuts, roughly chopped
2 tbsp. Cake flour
Mousse filling:
100 g Albany Chocolate
3 tbsp. Water, warm
1 cup Heavy Cream
Icing:
2 tbsp. Sugar
2 tbsp. Water
2 tbsp. Cocoa Powder
3 tbsp. Butter
50 g Albany Chocolate

Preheat oven to 180° C. Grease and wax-paper the bottom of a 25cm spring form pan.

Base: Melt the chocolate in the microwave, add the water and mix well. Beat the egg whites till stiff with the sugar. Fold in the chocolate, nuts and flour. Spoon mixture into the pan and bake for 40 minutes. (When the cake is baked it sinks in the middle. Cool completely.

Mousse filling; Melt the chocolate as before and add the water. Whip the cream and gradually add the chocolate mixture while whipping. Spoon the mousse onto the base, ice and keep chilled.

Icing: Put sugar and water into a small bowl/ saucepan and heat to melt the sugar. Add cocoa, butter and chocolate and cook while stirring until the mixture is smooth. Drizzle mixture over the cake, using a spoon. You can substitute the icing with grated chocolate or chocolate curls.

My family’s favourite cake is a Fudge Picasso Cake that I downloaded a couple of years ago. It is a very rich cake and irresistible, so I don’t make it often. (Have to watch my weight continuously!)” - Maggie Visser

Ooh, Maggie, my dear friend… you had me at ‘Fudge”!

Maggie discovered this recipe one day on a walk through Google Land. Unfortunately we do not know the original author, so if you happen upon this article and the name rings a bell, please let us know who designed this original recipe.

Lots of love from your favourite (very round) teddy bear chef, Fudge.

Comments

  1. May 18th, 2013 at 01:26AM

    You should be a part of a contest for one of the greatest
    sites on the net. I most certainly will highly recommend this blog!

Leave a comment

(will not be published)
(optional)
Remember Me
Subscribe to Updates