My favourite author is Terry Pratchett. He's a British author of fantasy satire. One of his characters brought out a cookbook, "the Joye of Snacks". The character is a witch, the recipes are alleged to be aphrodisiac (or similar) but have had to be downgraded with the magic removed, to make the recipes safer to eat and reduce the liabilities of the publishers.
We've made a few of these, but the mention of Donna's hot fudge sauce reminded me of Nanny Ogg's Chocolate Delight with Special Secret Sauce. The recipe below is form the book, the "secret sauce" is a hot fudge sauce flavoured with cardamom.
"It has to be said right away that this lacks a couple of ingredients from the original Ogg recipe, because of the unfortunate - if you happen to be in a public restaurant, at least - effects that they can have. For one thing, you will have to pay for the broken crockery. Seekers after forbidden knowledge will have to find a copy of The Joye of Snacks that has not spontaneously combusted. People make a lot of fuss over this sort of thing, I can't think why.*
FOR THE DELIGHT
250g self-raising flour 3 eggs, beaten
60g cornflour 90ml milk
30g cocoa powder 125g white choc chips
155g caster sugar 4 - 5 tablespoons dark chocolate syrup
155g unsalted butter
FOR THE SAUCE
150ml double cream 1/4 teaspoon nutmeg
6 - 7 cardamom pods 60g white or milk chocolate
1/4 teaspoon cinnamon 20ml white rum
Preheat the oven to 190ºC/Gas 5 - 6. Mix all the dry ingredients for the delight in a bowl and then rub in the butter. Add the eggs and the milk and beat thoroughly. Swirl in the white choclate chips and syrup, making sure not to overmix (the syrup should give a ripple effect). Divide between two deep, 20 cm, well-greased cake tins and bake in the top part of the oven for 30 minutes, or until a skewer comes out clean when testing.
Note: This is a cross between a pudding and a cake and should be moist. When baked, allow to cool for 5 minutes and, if not for immediate consumption, transfer to an airtight container ... hah, what am I saying, You'll scoff the lot.
Start preparing the sauce about 10 minute before the delight is ready. Warm the cream with the spices, taking care not to boil. Break up the chocolate and stir into the cream. When it has melted, add the rum. Keep stirring for a couple more minutes, then remove the cardamom pods. Serve with the delight fresh from the oven.
* See Maskerade for reasons why the editors insisted on certain ingredients being removed"
Enjoy.
Marg