Sufra Dayma: Chocolate Fudge By Moushira Abdel-Malek Ingredients: 1/2 cup plain flour 1/2 cup cocoa 2/3 cup castor sugar 1/2 cup castor sugar (extra) 90 gms dark chocolate (chopped) 4 eggs (separated) 2 tsp vanilla essence) 2 tbsp rum 1/2 cup ground hazelnuts or almonds 90 gms butter Method: Grease a deep 23 cm round cake pan. Line base with greased paper, or grease a non-stick pan. Melt butter and chocolate in heatproof bowl over hot water. Cool to room temperature. Beat egg yolk, vanilla essence and sugar in small bowl with electric mixer until pale and thick. Transfer mixture to large bowl. Stir in rum and chocolate mixture, then nuts, sifted flower and cocoa. Beat egg whites in another bowl until soft peaks form. Add extra sugar, beating until dissolved between each addition. Fold into chocolate mixture. Spread into prepared pan. Bake in moderate preheated oven (200 degrees), for about 35-40 minutes. Stand 5 minutes before turning onto wire rack. Leave cake upside down until completely cools off.
