[Baking] Chocolate mudcake

Nobody can resist a rich moist chocolate cake.


Adapted from SHOP fashion cookbook; Rachel Ruddick's Italian mudcake.

400g dark chocolate
250g butter
1/4 cup water
1/3 cup brandy
6 eggs, separated
1 cup sugar
2 cups almond meal
250g dark chocolate, extra
1 cup thickened cream

1. Pregeat the oven to 180°C. Grease and line a 23cm square cake tin.
2. Melt the chocolate with the butter in a large bowl over a pan of hot water, stirring to combine. Remove from the heat and add the water and brandy, stir until mooth, then allow to cool slightly.
3. In a separate bowl, beat the egg wolks and sugar until thick and pale. Fold through the chocolate mixture with the almond meal.
4. Whip the egg whites in medium bowl until soft peak forms. Gently fold the whites through the chocolate mixture.
5. Pour into the prepared cake tin and bake for one to one and a quarter hours until cooked. Remove from the oven and allow to cool completely in the tin.
6. Meanwhile, make the glaze. Melt the extra chocolate with the cream in a bowl over a pan of hot water, and stir until smooth. Refrigerate until thickened slightly and pour over cooled cake.

This is a sinfully rich cake (read: fattening), indulge with caution ;-)