CHOC MUD CAKE RECIPES RECIPES
CHOCOLATE MUD CAKE RECIPE | REAL SIMPLE
Provided by Sarah Copeland
Total Time 50 minutes
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Butter and line an 8-inch round cake pan or springform pan with parchment. Butter the parchment and dust lightly with flour.
- Melt the butter and chocolate in the microwave in 1-minute increments, on half power, stirring every minute, until shiny and smooth. Stir in the salt and set aside.
- Whisk together the egg yolks and 4 tablespoons of the sugar until thick and creamy.
- Mix the egg whites in a separate, clean bowl with an electric mixer on high until foamy. Gradually add the remaining sugar, a tablespoon at a time, whipping continuously until the whites are thick and glossy and hold a soft peak, 3 to 5 minutes.
- Fold the egg yolk mixture into the chocolate. Add ? of the chocolate mixture to the egg whites and fold in gently, until marbled. Taking care to keep the batter light and airy, fold in the flour in 2 parts, alternating with the remaining chocolate, until evenly combined.
- Spoon the batter into the pan and bake until crispy on top and a toothpick inserted in the center comes out almost clean, 25 to 30 minutes. Cut into wedges and serve slightly warm with whipped cream.
Nutrition Facts : Calories 283 calories, CarbohydrateContent 29 g, CholesterolContent 99 mg, FatContent 19 g, FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 11 g, SodiumContent 98 mg, SugarContent 22 g
DARK CHOCOLATE MUD CAKE RECIPE | SIDECHEF
Dark Chocolate Mud Cake is a super chocolate sensation, perfect for hardcore chocoholics! Dark Chocolate is combined with butter, sugar, milk, flour, and eggs to create a dark, thick batter. Slowly baked then topped with a rich chocolate ganache, this cake is seriously chocolatey - give it a go! (Partnership with Panasonic)
Provided by OnePotChef
Categories Pescatarian Vegetarian Baked Goods Baking Comfort Food One-Pot Shellfish-Free Soy-Free Christmas Valentine's Day Entertaining Father's Day Oven Fish-Free Stove Peanut-Free Tree Nut-Free Classic Tomato-Free Microwave Microwave
Total Time 6600S
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 320 degrees F (160 degrees C).
- In a saucepan over medium heat, add Semi-Sweet Dark Chocolate (180 gram), Unsalted Butter (225 gram), Milk (1/2 cup), Water (3/4 cup), and Instant Coffee (3 teaspoon).
- Gently stir until everything has melted together. Take off heat and cool for 30 minutes.
- Add All-Purpose Flour (1 1/2 cup), Self-Rising Flour (1/4 cup), Caster Sugar (1 3/4 cup), Unsweetened Cocoa Powder (1/4 cup) and Egg (2) to the cooled chocolate. Whisk together until smooth.
- Pour cake batter in a lightly greased and lined 22-centimeter cake tin. Bake in the preheated oven for 1 1/2 hours, or until a pick in the center comes out nearly clean. Allow the cake to cool completely in the tin.
- To make the chocolate ganache, add Whipping Cream (1/3 cup) and Semi-Sweet Dark Chocolate (180 gram) and heat in the Panasonic Microwave Oven for 2 minutes on high. Stop midway through to stir. Let ganache cool for 15 - 30 minutes.
- Transfer cake to a plate and cover with a thick layer of ganache.
- Serve and enjoy! Cooking results may vary depending on microwave oven used.
Nutrition Facts : Calories 98 calories, ProteinContent 1.1 g, FatContent 5.9 g, CarbohydrateContent 10.3 g, FiberContent 0.8 g, SugarContent 6.4 g, SodiumContent 10.2 mg, SaturatedFatContent 3.5 g, TransFatContent 0.0 g, CholesterolContent 15.0 mg, UnsaturatedFatContent 1.0 g
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