A indulgent chocoloate mud cake for special occasions
Preheat ove n to 160 degrees and grease a 22cm round spring form tin
In a pot melt the butter, chocolate, coconut milk and castor sugar. Cool to room temperature before beating in the eggs and vanilla essence.
Sift in both flours, cocoa and chopped cherry ripe bars. Mix well
Pour mixture into cake tin and bake in a slow oven for 1 3/4 hours.
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