Method

• Cake: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
• Moonshine Custard: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!