Rich and decadent, this chocolate mud cake is fantastic served warm with ice cream or at room temperature with cream. If you would like to make an alcohol-free version, simply substitute an equal quantity of juice, milk or water.
Preheat the oven to 300°F (150°C). Butter an 8-inch (20 cm) non-stick springform tin.
Melt the butter in a saucepan over medium heat. Add the chopped chocolate, caster and soft brown sugars, brandy and hot water. Mix well with a whisk until the mixture is smooth.
Mix the flour and cocoa and add to the chocolate mixture with the eggs and vanilla. Beat until just combined. (do not worry if the mixture is lumpy)
Pour into the prepared tin and bake for 50 minutes. Allow to cool in the tin for 15 minutes, then turn out to cool slightly.* (see notes)
To serve, dust with confectioners’ sugar and serve warm with cream or ice cream.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
*To make individual cakes, butter and line muffin tins or dariole molds and fill three-quarters full. Bake for 30 minutes, or until puffed and allow to cool in the oven. Dust with confectioners’ sugar or drizzle with chocolate sauce and sprinkle with praline.
For more recipes from Tamara, buy her cookbook, Bake Your Cake and Eat it Too, New Holland Publishers ($29.99), available from all good bookstores or online.
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