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Bittersweet chocolate mud cake

  • 1:40 Prep
  • 2:00 Cook
  • 6 Servings
  • Advanced

Ingredients

  • 3 x 200g blocks good quality dark chocolate
  • 375g butter, chopped
  • 1 cup (250ml) water
  • 1 cup firmly packed brown sugar
  • 1 1/2 cups plain flour
  • 1/3 cup self-raising flour
  • 4 x 55g eggs, lightly beaten
  • 1/3 cup (80ml) marsala

Chocolate glaze

  • 1/2 cup (125ml) cream
  • 150g dark chocolate, broken into pieces
  • 20g unsalted butter
  • 1 tablespoon liquid glucose

Method

  • 1
    Preheat oven to 160C. Grease and line base and sides of a deep 20 cm cake pan with baking paper. Ensure paper sits 4cm above the top of pan.
  • 2
    Break chocolate into pieces. Combine with butter, water and sugar in a heavy based pan. Stir over low heat until melted and sugar has dissolved. Cool for 20 mins.
  • 3
    Stir in sifted flours, eggs and marsala. Pour into cake pan. Bake for 1hr 50 mins, covering top of cake with foil after 1 1/2 hours to prevent a darkcrust. Cool in pan.
  • 4
    Place glaze ingredients in a saucepan. Stir over low heat until smooth. Cool for 15 mins until thickened. Spoon over cake. Stand until glaze has set. Serve with thick cream.

Source: taste.com.au

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