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Chocolate mud cake

 
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Photography by Ian Wallace. Food styling by Yael Grinham
Chocolate and raspberry cup cakes made using this recipe

Serving size: Serves 8
Cooking time: More than 1 hour
Favourite flavours: Cakes/baking, Chocolate

Chocolate mud cake
INGREDIENTS

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

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.

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.

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.

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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User comments
Hello this is a wonderful recipie to make as i have baked these cakes for parties and desserts! i am a big fan of making cakes and anything tasty thank you for sharing this recipie kind reguards jess

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