MUD CAKE
3 Feb 2018 3:20 PM GMT
Ingredient
200g chopped butter
250g dark chocolate, chopped
2 1/3 cups caster sugar
1 1/2 cup cold water
2 eggs, softly pounded
1 cup self-raising flour, sieved
1 1/2 cups plain flour, cleaned
1/4 cup cocoa powder, screened
200G chocolate flakes to serve
250g dark chocolate hewed
1 cup frozen Ice cream (Vanilla)
Method
Preheat oven to 180°C. Grease a 5cm-deep, 20cm round cake pan. Melt butter in a large saucepan and add chocolate, sugar and 1 1/2 cup cold water. Cook, stirring constantly, for 5 minutes or until smooth. Cool for 10 minutes. Add 2 eggs and stir to combine, Add flours and cocoa. Pour mixture into prepared pan. Bake for 100 minutes or until a skewer inserted in the center has moist crumbs clinging. Stand for 10 minutes in pan. Turn out onto a wire rack to cool. Meantime, make chocolate ganache: Place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to a bowl. Refrigerate for 30 minutes or until thick enough to spread. Spread over cake. Top with chocolate flakes. Stand for 10 minutes or until ganache is set.
(Courtesy: Chef Choong Chew Loon, Royal China, New Delhi)
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