Baking
57 recipes
Rich chocolate mud cakes have roots going back to Mississippi and their mud pie/cakes in the 1970’s, becoming hugely popular in Australia in the 1990’s.
These are my go-to dessert for a last-minute dinner party. They are beautifully rich and simple to prepare. I often have the ingredients in the cupboard already, and I like serving individual desserts – and keeping a few extras for later. I prep them all with the batter ready in each ramekin, oven on, and as soon as the main is finished they go in the oven to come out ready after the right amount of break between courses.
They keep well for a few days.
Makes 6. Easily doubled. V
Pictured: Chocolate Mud Cakes just out of the oven.
Ingredients
- 110g Plain flour
- ¼ tsp baking powder
- 2 tbsp cocoa
- 125g butter, chopped
- 75g dark (70%) chocolate, chopped
- 200g Caster sugar
- 2-3 tbsp Kahlua or Tia Maria
- 1 egg, lightly beaten
- To serve: Strawberries, thick cream/vanilla ice cream
- Preheat the oven to 160°C.
- Sift dry ingredients into a large bowl - flour, baking powder, cocoa
Method
In a small pan for melting: add the butter, chocolate, sugar, liqueur, and ½ cup of water, and let it melt slowly on low heat, stir every now and then. Once chocolate melts, cool for 5 minutes.
Stir the egg through the chocolate mix then pour it all into the flour mix and stir til just smooth.
Divide among 6 holes of a greased muffin tin, or six 150ml cap greased dishes
Bake for 30 minutes, til firm to touch. Stand in the pan for 5 mins, turn onto a wire rack to cool.
Serve dusted with extra cocoa, and strawberries and cream, and/or vanilla ice-cream.
Will keep airtight for 2 days. Easy to reheat in the microwave.
Dietary preferences
- Vegetarian
