Little Chocolate Mud Cakes

This is the long awaited recipe for Pablo's & Bunny's Mud Cakes.

Little Chocolate Mud Cakes

Ingredients

220 gm Plain Flour
Half a Teaspoon Baking Powder
4 Tablespoons Cocoa
250 gm Butter, chopped
150 gm Dark Chocolate, chopped (Selbourne 60% semi sweet chocolate available from Guan Hock Lee)
360 gm Caster Sugar (reduced from 440 gm as in the original recipe)
2 eggs, lightly beaten

Method

1. Sift flour, baking powder and cocoa together in a large bowl.

2. Combine butter, chocolate, sugar and 1 cup hot water in a saucepan. Stir over low heat until chocolate melts and mixture is well combined. It should look dark, smooth and glossy.

3. Cool for 5 minutes.

4. Then stir chocolate mixture into flour mixture with egg till smooth. (Bunny was concerned that the egg might cook in the hot chocolate mixture - but it turned out fine).

5. Divide mixture evenly into 12 greased ovenproof dishes. There was some leftover so Pablo poured the leftover mixture into 2 bowls.

6. Bake at 160C for 30 minutes.

7. Check with skewer which should turn out clean, and cakes are firm to touch.

8. Stand cakes in dishes for 5 minutes before turning out onto a wire rack to cool.

This is the yummylicious result....... We ate them with vanilla ice-cream (thank you ZT), strawberries (thank you Diamonds) and bananas (thank you Mamalobs) ...



For clarity - I have doubled the recipe as instructed by the Instructor Master Chefs, and have listed the instructions in point form.

The recipe also states that you can also add Tia Maria or other coffee flavoured liqueur and this would be added at no. 2. I think I would add it during no. 4, in case the heat lessened the taste of the liqueur...

Pablo - Is that ok and if I have left something out, please let me know!