Muscatel brownie cake with fudge icing | Women's Weekly Food

Ingredients

• 200 gram dried muscatels on the vine
• 1 cup (250ml) muscat or tokay
• 250 gram butter, chopped
• 500 gram dark (semi-sweet) chocolate, chopped
• 1 cup (220g) firmly packed brown sugar
• 3 eggs
• 1 1/2 cup (225g) plain flour
• 1 cup (150g) self-raising flour
• 1/3 cup (80g) sour cream
• 2 tablespoon caster sugar
• Fudge icing
• 250 gram dark (semi-sweet) chocolate
• 1/2 cup (120g) sour cream
• 1/4 cup (40g) icing sugar