Chocolate and Mint Fudge Cake Recipe

Ingredients :

6-10 fresh mint leaves

3/4 cup superfine sugar

1/2 cup butter, plus extra to grease pan

1/2 cup freshly made mashed potato

2 oz semi-sweet chocolate, melted

1 1/2 cups self rising flour

pinch of salt

2 eggs, beaten

Filling :

4 fresh mint leaves

1/2 cup butter

7/8 cup confectioner's sugar

2 tbsp chocolate mint liqueur

Topping :

1 cup butter

1/4 cup granulated sugar

2 tbsp chocolate mint liqueur

2 tbsp water

1 1/2 cups confectioner's sugar

1/4 cup cocoa powder

pecan halves, to decorate

1. Teas the mint leaves into small pieces and mix with the superfine sugar.
2. Leave overnight.
3. When you use the flavored sugar, remove the leaves and discard them.
4. Preheat the oven to 400F.
5. Cream the butter and sugar with the mashed potato, then add the melted chocolate.
6. Sift in half the flour with a pinch of salt and add half of the beaten eggs.
7. Mix well, then add the remaining flour and the eggs.
8. Grease and line an 8" pan and pile in the mixture.
9. Bake for 25-30 minutes or until skewer or pointed knife stuck into the center comes away clean.
10. Turn out on to a wire rack to cool.
11. When cool, split into two layers.
12. Chop the mint leaves in a food processor, then add the butter and sugar.
13. Once the cake is cool, sprinkle the chocolate mint liqueur over both halves and sandwich together with the filling.
14. Put the butter, granulates sugar, liqueur and water into a small pan.
15. Melt the butter and sugar, then boil for 5 minutes.
16. Sieve the confectioner's sugar and cocoa and add the butter and liqueur mixture.
17. beat until cool and thick.
18. Cover the cake with this mixture, and decorate with the pecan halves.

Chocolate and mint are popular partners and they blend well in this unusual recipe. The French have been using potato flour in cakes for years. Mashed potato works just as well.

Makes 1 cake

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