Chocolate Mud Cake

May 18, 2016

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This is the first recipe that Im sharing from our first pop-up restaurant, Black and White Gourmet! It is so rich decadent and has some really rich flavours that elevates it from your average chocolate cake. With a kick of frangelico and the crunch of the salted caramel coated macadamia, it is sure to please any chocolate lover!

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Salted Caramel Chocolate Cake
Serves 8
Indulgent 🙂
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Salted Caramel
  1. 150g caster sugar
  2. 100ml double cream
  3. 1 tsp sea salt
  4. 75g butter, diced
  5. Tub macadamias (approx 250g)
For the Cake
  1. 225g dark chocolate (70% cocoa solids), finely chopped
  2. 125g butter, diced
  3. 175g caster sugar
  4. 1 tsp vanilla extract
  5. 100g ground almonds
  6. 6 large eggs, separated
  7. 4tbsp Frangelico
Caramel
  1. Combine the sugar with 50ml of water in a heavy-based saucepan over a medium-high heat and bring to the boil.
  2. Then reduce the heat slightly and allow the mixture to simmer steadily for about 15 minutes, without stirring, until a golden caramel forms.
  3. Swirl the pan to encourage the sugar to caramelise.
  4. Remove the pan from the heat and pour in the cream and salt and mix through.
  5. Return the pan to a low heat and the sugar crystals will re-melt.
  6. Add the butter and mix through to form a smooth caramel.
  7. Seperate the caramel into 2 bowls.
  8. Crush the Macadamias
  9. Mix the macadamias through 1 bowl of caramel
Cake
  1. Preheat the oven to 180°C/350°F/Gas Mark 4 and line a 20cm diameter spring-form tin with baking parchment.
  2. For the mud pie, melt the chocolate and butter in a large heatproof bowl sitting over a saucepan of barely simmering water/ microwave.
  3. Remove the bowl from the heat and mix in the sugar, vanilla extract and ground almonds with a spatula.
  4. Stir through the egg yolks, one at a time, mixing after each addition, until you have a thick batter.
  5. Put the egg whites in a standing food mixer (or use an electric hand-held mixer in a bowl) and whisk the egg whites until stiff peaks form.
  6. Add the egg whites to the chocolate batter and fold through gently until just combined.
  7. Pour the chocolate batter into the prepared cake tin.
  8. Place the tin in the oven to bake for about 35 minutes until it is firm but with a slight wobble.
  9. Remove the cake from the oven and allow it to sit on a wire rack to cool in its tin.
  10. Carefully remove the mud pie from the tin and transfer it to a cake stand.
  11. Spoon caramel mix on top.
  12. Then top with macadamia caramel mix
Notes
  1. This is so amazing with Gelato Messinas Tiramisu ice cream. If you are unlucky not to live close to a gelato messina, get a good quality vanilla or hazelnut!
FULL UP & EATING http://fullupeating.com/

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