Chocolate mud cakes should come with a warning, something like “Do not make me if you have to share me”. Mud cakes are irresistably so good that you will want to keep it all to yourself. So I didn’t keep it all to myself because sharing is caring and all that, I made it when a friend came over on the weekend. It was easy to whip together and then it happily cooked away in the oven while I tidied the house up.
This chocolate mud cake will serve you well as a dessert. It is easily made gluten-free by swapping the normal plain flour for gluten-free.
It is best enjoyed warm with a side of cream or ice cream if you are feeling really indulgent.
Note: I made this in the Bellini Supercook but have included conventional instructions as well.
INGREDIENTS
375gm Dark Chocolate Melts
125gm Butter, chopped
3/4 Cup Brown Sugar
1/2 Cup Plain Flour (you could use gluten-free)
2 Tbs Milk
1/2 Cup Rice Flour
5 Eggs
Cocoa for dusting
LETS PUT IT ALL TOGETHER
1. Place the chocolate and butter into the bellini jug. Speed 2, Temp 100, Time 2 minutes (or until melted)
Alternatively: place the chocolate and butter into a microwave safe jug and place in the microwave on medium for 30 second increments (stirring after each) until melted.
2. Add the sugar, flour, milk and rice flour to the melted chocolate mix. Speed 2, Time 15 seconds.
Alternatively: add the sugar, flour, milk and rice flour to the melted chocolate mix and mix well with a spoon.
3. Adding the eggs one at a time to the mix. Speed 2, Time 30 seconds.
Alternatively: add the eggs one at a time to the mix, mixing well after each addition.
4. Pour into a lined spring form tin, cover with aluminum foil and bake in a preheated 160 degree celcius oven for 1 hour. The centre should still have a little wobble too it.
Allow to cool and dust with cocoa.
Serves approx 16
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