Wednesday, February 29, 2012

My Favourite Mud Cake - gluten free


250g cold unsalted butter, chopped
150g dark chocolate, chopped

2 cups [440g] castor sugar
1 cup [250ml] water

1/3 cup [80ml] whisky
1 tablespoon dry instant coffee

1 ½ cups [225g] plain flour & ¼ cup [35g] SR flour [to make gluten free, use 1 ¾ cups gluten free flour and ¼ tsp gluten free baking powder]
¼ cup [25g] cocoa powder

2 eggs, beaten lightly

Grease 23cm swuare slab cake pan, line base with baking paper [DO NOT USE A SPRINGFORM PAN OR YOUR CAKE WILL LEAK ALL OVER YOUR OVEN – I KNOW THIS FROM EXPERIENCE].
Combine butter, chocolate, sugar, water, whisky and coffee in medium saucepan, stir over heat until butter and chocolate melt.  Transfer mixture to large bowl; cool. 

Stir in sifted flours and cocoa, then eggs; pour mixture into prepared pan. 
Bake in moderately slow oven [160 C] for 1 ¼ - 1 ½ hours.  Stand cake in pan 30 minutes; turn onto wire rack to cool. 

Serve dusted with sifted icing sugar, or ice with chocolate ganache for an even richer cake experience!

CHOCOLATE GANACHE:           combine 200g melted dark chocolate and ½ cup cream.  Refrigerate 30 minutes till thick and spread over cake.  Decorate with chocolate curls and strawberries.


No comments:

Post a Comment