Chocolate Fudge Cake 浓郁巧克力蛋糕

• 180 g dark chocolate (semi-sweet chocolate) I used 130g dark chocolate and 50g – 70% Valrhona chocolate for less sweet
• 100 g butter
• 3 egg yolks used large egg
• 1 tsp vanilla extract
• 3 tbsp brown sugar or caster sugar
• 75 g cake flour or plain flour
• 3 egg whites
• 40 g caster sugar

Chocolate Ganache

• 110 g semi sweet chocolate chop into pieces
• 85 g diary whipping cream
• 15 g soft butter
• 1/2 tsp vanilla extract

• Chop dark chocolate to pieces and melt together with butter under double boiler at low heat. Stir chocolate mixture to smooth.
• Remove the bowl from heat, sieve in cocoa powder and add milk and stir well again.Add egg yolks, vanilla and light brown sugar, stir well. Sieve in cake flour and stir well gently until combined and set aside.
• Beat egg whites until foamy with an electric mixer. Add sugar in 3 portions beat until egg whites stiff peaks form.
• Gently fold egg whites in two portions to the chocolate batter with a hand whisk or a rubber spatula until just combined. 
• Pour chocolate batter into a small loaf tin (lined with parchment paper all sides up ) and baked in preheated oven at 150 degrees C for about 30-35 minutes.
• Cool cake in tin completely before spreading with ganache cream.
• Ganache Cream - Place chopped chocolate pieces and butter into a bowl, set aside.
• Bring whipping cream to a boil at medium heat, then pour over the chocolate pieces. Stir chocolate till smooth and add vanilla extract, stir well,
• Chill the ganache cream in fridge for about 30 seconds to one minute to thicken a little. 
• Stir well ganache cream again and spread 3-4 layers on top of cake with a spatula. Then sprinkle some chopped pistachio nuts over it as decoration  (may add any other type of chopped nuts).
• Cake can be served immediately or chilled in the refrigerator for 5 days.

• The remaining ganache cream can be kept in the fridge for 2-3 weeks.
• Please keep in mind that all oven temperatures and baking time varies