Rhiannon and Matt's Note:
This recipe comes from The Australian Woman's Weekly book of chocolate cakes. I believe them when they say "This cake is delicious served with fresh raspberries and fresh raspberry coulis." Cointreau is listed as an ingredient, but you could substitute the citrus flavour with a dark rum or a hazlenut liqueur. Make a day ahead and serve cold, then keep in an air-tight container in the fridge for up to 4 days.
My Private Note
Units: US | Metric
- 1Preheat oven to 180°C (350°F) and grease a deep 22cm-round cake pan, then line the base and sides with baking paper.
- 2Mix the cream and liqueur together until combined.
- 3Beat the eggs and sugar together in a large bowl with electric mixer for about 5 mins or until thick and creamy.
- 4With motor running, gradually beat in the barely warm chocolate until fully combined.
- 5Using a metal spoon, gently fold in the cream and liqueur mix.
- 6Pour into your prepared pan and place in a baking dish then pour enough boiling water into the dish to come halfway up the side of the pan.
- 7Bake for 30 mins covered loosely with foil, then discard the foil and cool in pan.
- 8Turn cake onto a serving plate, cover and refrigerate overnight.
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Nutritional Facts for Flourless Rich Truffle Mud Cake
Serving Size: 1 (74 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 333.4
- Calories from Fat 270
- Total Fat 30.0 g
- Saturated Fat 17.8 g
- Cholesterol 132.9 mg
- Sodium 55.3 mg
- Total Carbohydrate 21.2 g
- Dietary Fiber 6.4 g
- Sugars 9.3 g
- Protein 8.5 g
The following items or measurements are not included: