Flourless Rich Truffle Mud Cake

"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."
 
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Ready In:
50mins
Ingredients:
5
Serves:
12
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ingredients

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directions

  • Preheat oven to 180°C (350°F) and grease a deep 22cm-round cake pan, then line the base and sides with baking paper.
  • Mix the cream and liqueur together until combined.
  • Beat the eggs and sugar together in a large bowl with electric mixer for about 5 mins or until thick and creamy.
  • With motor running, gradually beat in the barely warm chocolate until fully combined.
  • Using a metal spoon, gently fold in the cream and liqueur mix.
  • Pour 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.
  • Bake for 30 mins covered loosely with foil, then discard the foil and cool in pan.
  • Turn cake onto a serving plate, cover and refrigerate overnight.

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RECIPE SUBMITTED BY

My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting. We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :) The link on this page will take you to my YouTube channel which has slide-show videos of my pics, featuring some amazing street art around Melbourne. I think it's rude to leave 1 star ratings! To me it's like eating someones cooking then saying "ERGH!" to their face!! :D So we don't give 1 star ratings. If we really don't like something, then it's no stars & a description of why it didn't live up to our expectations, or we may just remove the recipe from our cookbook & leave it at that. We like cross-promoting recipes in our reviews, to share combinations that work, recipes that inspire & methods people may not have thought of. We can't help but put something of ourselves into each recipe we try <img src=http://i335.photobucket.com/albums/m445/mliss29/vegn%20swap/vegnswap.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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