ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Sexy And Sultry Chocolate Truffle Fudge Cake

Updated on January 29, 2013
Cast your vote for Chocolate Truffle Fudge Cake

A melting explosion of sexiness in your mouth. How can anybody resist a chocolate truffle fudge cake. I know i can't!! I don't care about the calories, this is all about the pleasure and treating yourself because YOU are worth it!

There is no baking involved in this chocolate truffle fudge cake recipe.
Put it in an air tight container and it will
stay fresh for a few days. Minimum work,
maximum taste.

YOU WILL NEED:

* 250g (9oz) butter
* 55g (2oz) caster sugar
* 2 tbsp golden syrup
* 2 tbsp milk
* 2 tbsp drinking chocolate
* 1 tbsp cocoa powder
* 1 large packet (500g) of digestive biscuits
crushed up
* tiny bit of rum or whisky(optional)
* 60g (2oz) glace cherries
* 75g (3oz) raisins
* 250g (9oz) dark chocolate

METHOD:

1) Firstly melt the butter, sugar, golden
syrup and milk over a gentle heat in a
large saucepan.
2) Once the sugar has dissolved add the
drinking chocolate, cocoa powder and half
of the biscuits. Mix well and then add
all the remaining ingredients, except for
the dark chocolate.
3) Press the mixture into a 20cm/8inch
square tin
4) Melt the dark chocolate in a bowl over
a pan of boiling water. When it has melted,
spread it over the biscuit base and leave
to set. This should make approx 30 small
bars :-)

~Heavenly

Comments

    0 of 8192 characters used
    Post Comment

    • carol7777 profile image

      carol stanley 4 years ago from Arizona

      Hi and Love this chocolate and love no baking ...A must for all of us chocolate lovers. Voted UP and shared.

    • samnashy profile image

      Sam Graham 4 years ago from Australia

      Yum, delicious, I think I've just found the desert for my hubbies birthday. Thank you.

    • Georgie Lowery profile image

      Georgianna Lowery 4 years ago from Slaton, Texas USA

      Oh, man. This is the second time this week that I've considered eating my laptop screen - this cake just looks that good. I'm not sure what caster sugar is or how to measure 9 ounces of butter, but I am definitely trying this! Sharing your Hub, too! :)

    • benisan85745 profile image

      Ka'imi'loa 4 years ago from Tucson, AZ.

      Caster Sugar my dear Georgiegirl, is the British way of saying "fine granulated sugar", what killed me was "digestive" biscuits?? Then I looked it up, it too is a British thing... I'm not quite sure about the cherry part, I like rasberries with my chocolate, will that work?

    • Georgie Lowery profile image

      Georgianna Lowery 4 years ago from Slaton, Texas USA

      BeniSan,

      No, raspberries will not work. They have yucky seeds in them! However, if you make this cake, please send me a slice via FedEx overnight, even if you have raspberries in it. I'll pay for shipping! :)

      ps. I have a friend from England, so I've actually tried digestive biscuits. The chocolate ones are awesome!

    • benisan85745 profile image

      Ka'imi'loa 4 years ago from Tucson, AZ.

      I will do that, if I get around to baking some. Also, I would put Raspberry essence or syrup, I'm not sure if the actual fruit itself would work. i'm loving the new profile pic, I get to see the smile behind the Hubs and comments now.

    • Ninasvoice profile image
      Author

      Ninasvoice 4 years ago from England

      I had no idea that in America you didn't have digestive biscuits, don't worry they don't have nothing to do with the digestion. Maybe you have them, but call them by a different name. The best way i can descibe them is if you have ever made a cheese cake, the crumbly bottom biscuit part would be crushed up digestives (thats what we use in england for cheesecake bases anyway) McVitie's digestive biscuit is our common popular biscuit we have with a cup of tea. You can get plain ones or chocolate covered ones. Do you have Hob Nobs? They are like an oat biscuit. Much yummier and don't go soggy when you dip them in your tea. :-) Caster sugar is just like the everyday sugar you would use to put in your tea/coffee

    • Ninasvoice profile image
      Author

      Ninasvoice 4 years ago from England

      I think if you use grams 9 ounce is approx 250 grams. Hope that helps Georgie

    • Georgie Lowery profile image

      Georgianna Lowery 4 years ago from Slaton, Texas USA

      Ninasvoice,

      Cheesecakes usually get smashed up graham crackers. They're not quite digestive biscuits, but they work. I don't know anything about a Hob Nob! Our recipes usually go by cups, tablespoons, etc but there are sites online where I think I can convert your measurements to ours. No worries! :)

    • Ninasvoice profile image
      Author

      Ninasvoice 4 years ago from England

      Your way makes much more sense. Cups are so much easier to work out. Some times i feel like i'm doing advance maths trying to work out the measurements to some of our recipes. At a guess i'd say about 4 tablespoons then. You'll have to let me know how many it was :-)

    • Georgie Lowery profile image

      Georgianna Lowery 4 years ago from Slaton, Texas USA

      Ninasvoice,

      It's 18 tablespoons, or 2 1/4 sticks of butter, a little over half a pound or about 1 1/1o cups. I should have known that because 8 ounces is half a pound and one stick is half a cup. I'm a little dense sometimes!

      ETA, in case anybody else wants it: http://www.traditionaloven.com/conversions_of_meas...

    • benisan85745 profile image

      Ka'imi'loa 4 years ago from Tucson, AZ.

      Were American...we chose NOT to accept and learn the Metric system....now it has come back to bite us in the a**

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      Oh my goodness I have to try this!! Just looking at the photo and ingredients list has my mouth watering. Thanks so much!

    • Ninasvoice profile image
      Author

      Ninasvoice 4 years ago from England

      Wow Georgie,

      18 tablespoons seems like loads, our tablespoons are huge though. We have little biddy teaspoon ones too. They are best for stirring tea with or adding sugar to it. Glad you figured it out. I want to use cups and sticks all the time now, it seems so much better.

    • editorsupremo profile image

      editorsupremo 4 years ago from London, England

      Before I even read the title of this hub the picture of the chocolate truffle fudge cake got my senses of desire pulsating as I closed my eyes and imagined the smooth, sultry chocolate truffle carressing my tongue, hmmmmn! OK open eyes now!

      Oh and the no baking element makes it even more appealing to make. Can't wait to try it.

      Shared and voted up.

    • Suzie HQ profile image

      Suzanne Ridgeway 4 years ago from Dublin, Ireland

      Hi Ninasvoice,

      Wow, delicious! I am a total chocoholic, and this is pure indulgence - bring it on!! Love the simplicity and good old digestives, you can't beat them!! Voted up, beautiful, useful and shared!!

    • CriticalMessage profile image

      Murphy 4 years ago from Chicagoland, Illinois

      Drools at the thought of tasting this.... ~smiles~

      Pinned It.

    Click to Rate This Article