Chocolate Mud Cake
Ingredients
For the batter:
- 200 g butter
- 120 g dark chocolate
- 3 eggs
- 250 g sugar
- 200 g flour
- 75 g cocoa
- 1 pinch of salt
- 200 ml milk
For the cream:
- 500 g dark chocolate
- 500 ml whipping cream
- 1 tsp vanilla extract
For the topping:
- Chocolate truffles
- Almond flakes
Instructions
- Heat the butter, chocolate, and milk in a heavy-bottomed pot. Stir continuously until the mixture becomes homogeneous. Turn off the heat and add the sugar. Stir well, then set aside for 5 minutes.
- Preheat the oven to 160° C/320° F and line 2 round 20-22 cm (8-8½ inch) pans with parchment paper.
- Add the eggs to the chocolate cream, one at a time, mixing well after each one.
- Separately mix the flour with the cocoa and salt and add it slowly to the chocolate cream.
- Divide the dough evenly into the two pans. Place the pans in the oven and bake for 40-45 minutes until they pass the toothpick test. When ready, turn off the oven, leaving the pans inside for another half an hour. Then, remove the cakes from the pans and place on a rack to cool completely.
- Heat the whipping cream almost to boiling point. Turn off the heat and add the chocolate. Let it rest for 1 minute, then stir gently until you get a silky cream. Add a spoonful of brandy and refrigerate for 2-3 hours.
- Once the cakes have cooled, slice them in two. Put one slice on a plate and cover with 3-4 spoonfulls of the cream. Place another layer on top and repeat until you have used up all the layers. Cover the cake with the remaining cream.
- Dress the sides of the cake with almond flakes and dust with cocoa. As a final touch, add some chocolate truffles. Refrigerate for 2 hours. Leave at room temperature for an hour before serving.
- Chocolate lovers will savor every piece of this decadent cake.
Notes
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