Festive Mud Cakes
This month’s recipe…
Images and text from The Magical Christmas Cookbook, photography by Melina Kutelas. Murdoch Books RRP $45.00.
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20 mins | Serves 4
Ingredients
- 140g (5oz) dark chocolate
- 140g (5oz) butter, plus a little extra for the ramekins
- 60g (2¼oz) plain (all-purpose) flour
- ½ tsp ground cinnamon
- 1 pinch of ground cloves
- 4 eggs
- 80g (2¾oz) granulated (white) sugar
Also
- 4 ovenproof ramekins, 125ml (4floz) each
- Butter, for greasing
- Icing (confectioners’) sugar, for dusting
- Double boiler
Method
Grease the ramekins and preheat the oven to 200°C (400°F/Gas 6). Coarsely chop the chocolate.
Melt the chocolate together with the butter in a stainless-steel bowl over a double boiler, stirring constantly. Be careful not to overheat and ensure that no water splashes into the chocolate. Set aside.
Mix the flour with the cinnamon and ground cloves. Whisk the eggs and sugar in a bowl until foamy. Fold into the chocolate mixture. Gently fold in the spiced flour. Transfer the batter to the ramekins and bake for 10 minutes. The mud cakes should still be liquid inside.
Serve warm straight from the oven, dusted with icing sugar.
Tip: These cakes are delicious with vanilla ice cream.
