225g Ocho chocolate buttons
1 ½ cups brown sugar
1 ¼ cups milk
¼ cup coconut oil
½ cup cocoa
1 tsp baking powder
1 cup gluten free flour
1 cup almond meal
2 tbsp instant coffee
Moonshine custard ingredients:
3 egg yolks
1 tsp vanilla extract
1 tbsp cornflour
100ml Hammer Head Foods Salted Caramel Moonshine
Preheat oven to bake 150 degrees.
Grease and line a 24cm springform tin with baking paper.
Warm the milk, coconut oil and butter together until just melted, remove from the heat and add the chocolate and instant coffee. Stir until completely melted.
In a bowl mix the brown sugar and eggs. Whisk the melted chocolate into the eggs and sugar. Add the cocoa, baking powder and almond meal and mix together.
Put the batter into the cake tin and bake for approx. 1 hour 20 minutes. The cake will still be sticky if tested with a skewer but set. Allow to cool before removing from the tin.
In a bowl mix together the eggs yolks, sugar, cornflour and moonshine.
Heat the cream, milk and vanilla in a pot until it just comes to a simmer and remove from the heat immediately.
Pour the hot milk over the egg mixture in a steady stream whilst continuously whisking until all of the milk is added.
Pour the mix through a sieve back into a pot and then return to a moderate heat. Continuously whisk the custard until it is thickened and then remove from the heat.
Pour custard over portions of the fudge cake, enjoy and then try and resist the urge to go back for second helpings!