Chocolate mud cake

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Preparation

125 g chocolate, dark
100 g butter
2 eggs
80 g sugar
1 pinch of salt
1 vanilla pod
15 g flour
½ tbsp baking powder
Gently melt the chocolate and butter.
Cut the vanilla pod in half lengthwise and scrape out the vanilla seeds. Mix the vanilla seeds, eggs, sugar and salt until the mixture is very pale. Add the liquid chocolate/butter and mix together.
Mix the flour and baking powder together, add to the egg mixture and fold in. Turn the mixture into the prepared dish. Put the dish on to the wire shelf in the cold cooking space. Bake.
Hot air 180°C for 25 Mins
2 egg white
100 g icing sugar
25 g cocoa powder
60 g raspberry jam
Beat the egg whites until stiff, sieve in the icing sugar and gently fold in the cocoa powder.
Spread the jam over the cake and spread the egg white mixture evenly on top. Continue to bake.
Put the pastry in
Hot air 180°C for 20 Mins
Take the cake out of the cooking space and allow to cool down before cutting it.
  • Wire shelf
  • Cake tin, length 32 cm
Quantity Ingredient
25 g cocoa powder
2 egg white
125 g chocolate
100 g icing sugar
60 g raspberry jam
2 eggs
80 g sugar
1 pinch of salt
100 g butter
15 g flour
½ tbsp baking powder
1 vanilla pod

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