Ingredients

• 450g/1lb dark chocolate
• minimum 70 per cent cocoa solids
• 200g/7oz unsalted butter
• plus extra for greasing
• 10 free-range eggs
• 3 tbsp soured cream
• 300g/10½oz caster sugar
• 1 vanilla pod
• split
• seeds scraped out
• 200g/7oz plain flour
• 1 tsp ground cinnamon
• ½ tsp baking powder
• 2 red chillies
• seeds removed
• finely chopped
• 250ml/9fl oz whipping cream
• 60g/2oz unsalted butter
• 100g/3½oz cocoa powder
• 100g/3½oz caster sugar
• 100g/3½oz soft dark brown sugar
• ½ tsp ground cinnamon
• 100g/3½oz strawberries
• whipped cream

Directions

• Preheat the oven to 160C/320F/Gas 3.
• Melt the chocolate and butter together in a heatproof bowl placed over a pan of barely simmering water - make sure that the water does not touch the base of the bowl.
• Place a separate heatproof bowl over a second pan of barely simmering water - make sure the water does not touch the base of the bowl. Add the eggs
• sugar
• soured cream and vanilla seeds to the bowl and whisk constantly for 5-6 minutes
• until the mixture is fluffy and has doubled in volume.
• Add the melted chocolate and butter mixture to the soured cream mixture and stir to combine.
• Sift the flour
• cinnamon and baking powder together into a separate bowl
• then fold the mixture into the melted chocolate mixture.
• Add the chopped chillies and stir gently.
• Line a large ovenproof dish or deep baking tray with greased kitchen foil and pour the mixture into the dish.
• Bake in the oven for 50-60 minutes
• or until cooked through.
• For the sauce
• place the cream
• butter
• cocoa powder
• caster sugar
• brown sugar and cinnamon into a pan over a low heat and stir for 4-5 minutes
• until the ingredients are melted and combined as thick sauce.
• To serve
• cut out slices of the fudge pudding and place onto plates. Drizzle with the sauce and serve with strawberries and whipped cream.