Kiddipedia
DARK CHOCOLATE MUD CAKE:
Ingredients
225g Butter – unsalted, chopped
180g block, dark chocolate, chopped
1/2 cup milk
1/2 cup cold water
1/3 cup coffee liqueur
3 tsps. of instant coffee
1 3/4 cups of caster sugar
1 1/2 cups of plain sifted flour
1/4 cup of self raising flour
1/4 cup of cocoa powder, sifted
2 eggs, slightly beaten
DARK CHOCOLATE GANACHE:
180 block of dark chocolate, chopped
1/3 cup of thickened cream.
(Garnish – petit Easter eggs, edible flowers)
METHOD:
Place butter, chocolate, milk, 1/2 cup of cold water, liqueur, coffee powder and sugar in a large saucepan over a medium heat.
Cook, stirring occasionally, for 5 to 6 minutes or until smooth.
Remove from heat; allow cooling for 30 minutes.
Pre heat oven to 150 C/ 130 C – fan forced.
Grease a 6cm – deep, 22cm round (base) cake pan.
Line base and sides with 2 layers of baking paper.
Whisk flours, cocoa powder and eggs into cooled chocolate mix. Pour mix into prepared pan.
Bake for approximately 1 hour and 30 mins or until a skewer inserted into the centre comes out crumb free.
Cool in pan.
Make dark chocolate ganache.
Place chocolate and cream in a microwave safe bowl.
Microwave on a medium heat for 2 minutes or until smooth, stir with a metal spoon halfway through.
Set aside for 15 minutes.
Place cake on plate and decorate with ganache, petit Easter eggs and edible flowers.
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Lisa is a true inspiration to both local and international female chefs alike. Her culinary skills, expertise and ability to not shy away from pushing past career norms has allowed her to travel to beautiful destinations, whilst cooking for some of the most prestigious and influential people in the world.
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