3 Ingredient Chocolate Fudge Cake by Mandy Wrangles

I made this wicked chocolate fudge for the first time over the weekend. To be honest, I’m almost wishing it wasn’t so easy – because it’s seriously smooth, creamy and very, very decadent.

What you need:

A 385ml can of condensed milk.

50 grams of butter, chopped into cubes

400 grams of dark chocolate, cut finely.

How it’s done:

Grease and line a slice tin – I used an 18cm x 18cm square tin. Over a LOW heat, combine butter and condensed milk in a medium saucepan. Stir continuously to stop it burning and sticking to the bottom of the saucepan. Once the butter has melted, add your chocolate and keep stirring until it’s melted. It does get quite thick at this point, so bring your muscles!

Pour into the prepared tin, smooth the top, refrigerate for one to two hours and cut into serving size squares. And THAT’S IT! It will keep for up to 5 days in an airtight container – if it doesn’t get eaten before then.

** I did find this recipe to be a little on the rich side (but it could be just perfect for you!) so next time I might try using milk chocolate. Or white chocolate. Or maybe using one of those fancy flavoured chocolates, like salt or chilli. I might try mixing in some nuts and marshmallows for rocky road, or some jelly lollies or, or…

Let me know if you come up with any more ideas!