Recipe

Chocolate mud cake

A classic dessert, this rich and decadent dark chocolate mud cake is sure to please all your guests.

  • 1 hr cooking
  • Serves 8
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<a href="http://aww.ninemsn.com.au/food/1007689/chocolate-and-raspberry-cup-cakes&quot; target=_"blank">Chocolate and raspberry cup cakes</a> made using this recipe

Ingredients

Chocolate mud cake
  • 1/3 cup (35g) cocoa powder
  • 1.3 cup (80ml) boiling water
  • 150 gram dark eating chocolate, melted
  • 150 gram unsalted butter, melted
  • 1 1/3 cup (265g) firmly packed brown sugar
  • 1/3 cup (50g) self-raising flour
  • 1 cup (120g) almond or hazelnut meal
  • 4 eggs, separated

Method

Chocolate mud cake
  • 1
    Preheat the oven to moderate (180°C/160°C fan-forced). Grease a deep 19cm square cake pan, line base and sides with baking paper.
  • 2
    Combine cocoa and the boiling water in a large bowl, stir until smooth. Add chocolate, butter, sugar and sifted flour, then almond meal; stir until combined. Stir in egg yolks, one at a time.
  • 3
    Beat egg whites in a clean, small bowl with an electric mixer until soft peaks form; fold into chocolate mixture in two batches. Pour mixture into prepared pan.
  • 4
    Bake in a moderate oven for about 1 hour 15 minutes or until firm to touch. Stand cake in pan for 5 minutes; turn top-side up onto a wire rack to cool.

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