Grease and line a 23cm or 9inch round cake tin. Preheat oven to 170C or 325F. Tip- Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides.
In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted
and smooth. Remove from the heat and cool slightly.
In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs.
Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended.
Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake
comes out clean. Please note- This mixture is quite runny, use a solid cake tin not a springform tin.
When cake is cool, turn out onto wire rack.
To make the truffle mixture
1.In a bowl over a pan of simme
ring water melt chocolate, stirring frequently.
2. Cool slightly, then stir icing sugar, butter and cream until well blended.
Alternatives with this receipe-
White Chocolate Mud Cake
Replace dark chocolate with white chocolate
Orange Mud Cake
Can be made using either white or dark chocolate
Replace water with freshly squeezed orange juice
Hazelnut Mud Cake, this is my favourite
Omit 50-100 grams flour and replace with ground hazelnuts (depending on how nutty you like
your cake)
Also add in 1/2 cup chopped hazelnuts
Lemon Poppy Seed Mud Cake
Replace dark chocolate with white chocolate
Use 400 ml water and 200 ml freshly squeezed lemon juice
Add a few drops of lemon essence and 1/4 cup poppy seeds
You may add some grated lemon zest if you like a bit of extra tang
Caramel Mud Cake
Replace dark chocolate with white chocolate
Replace castor sugar with brown sugar
Serving
Suggestions
You should be able to get between 8 to 10 decent sized pieces out of the cake
Originally Submitted
11/4/2010
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