Mention chocolate fudge cake and you think of a sinful treat that you can only eat occasionally. Well, this one is just as rich, but healthier! Chef Emmanuel Stroobant, who picked up a second Michelin star for Saint Pierre restaurant last year, shares a chocolate fudge cake recipe his kids love.
He used wholemeal flour, chia seeds and darker chocolate, which are all better alternatives to the usual high-sugar and high-fat ingredients. Try this chocolate fudge recipe, which makes six servings.
Chocolate fudge cake
150g chocolate (at least 60 per cent cocoa solids)
150g unsalted butter, or 75g unsalted butter and 75g chia gel
3 eggs, preferable organic
50g dark brown sugar
75g wholemeal flour
2 tbsp chia seeds (from organic food shops)
1 cup water
75ml whipping cream (optional)
1. In a microwave, melt the chocolate and butter on a low power setting. Microwave in short intervals of 30 seconds, stirring between each interval. Once fully melted, set aside. If using chia gel, combine chia seeds and water, set aside for 10 minutes to set, then mix it into the chocolate-butter mixture.
2. Combine eggs and sugar together, and whisk till light and fluffy – when you lift up the whisk, the mixture should fall and form a ribbon pattern momentarily on the mixture.
3. Combine the melted chocolate-butter/chia gel mixture with the egg-sugar mixture. Fold in wholemeal flour.
4. Preheat oven to 180 deg C. Grease a muffin tray or ramekins (5cm in diameter) with butter. Fill them three-quarters of the way, and bake for 13 minutes.
5. To make the glaze, break chocolate into small pieces. Bring cream to boil and remove the pot from the stove. Add chocolate pieces to the hot cream while stirring. Pour the glaze on top of the cake.
6. Serve chilled with fruit salad.
More recipes to try:
Shake salad with orange and pine nut dressing
Raspberry and white chocolate friands
Honey soya chicken wraps with Asian slaw
No-bake cacao and almond butter tart
Cute bear pizza
Easy matcha popsicles
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