Chocolate orange mud cakes
Jul 27, 2013 2:00pm- 10 mins preparation
- 1 hr cooking
- Serves 24
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Ingredients
Chocolate orange mud cakes
- 400 gram butter, chopped, plus extra for greasing tins
- 400 gram dark chocolate, chopped
- 1/2 cup berry or apricot jam
- 2 teaspoon instant coffee
- 1 teaspoon vanilla bean paste
- 1 zested
- 3 teaspoon orange juice
- 5 eggs
- 380 gram caster sugar
- 1 1/2 cup self-raising flour, sifted
- 3 tablespoon cocoa, sifted, plus extra for dusting
Ganache
- 250 millilitre pouring cream
- 300 gram dark chocolate, chopped
- whipped cream or ice-cream to serve.
Method
Chocolate orange mud cakes
- 1Preheat oven to 160°C (140°C fan). Grease and flour cake tins.
- 2Place butter, chocolate, jam, coffee, vanilla bean paste, zest and juice in saucepan and warm over low heat, stirring until melted. Set aside to cool to room temperature.
- 3Whisk eggs and sugar in mixing bowl, using electric beaters, until pale and thick. Add cooled chocolate mixture and beat until combined.
- 4Fold through sifted flour and cocoa, and gently combine.
- 5Pour cake mix into cake tins and bake for 60 minutes - test with skewer. Cool cakes on wire rack and dust with cocoa powder to serve.
- 6To make ganache, warm cream in saucepan to almost boiling point or a slow simmer, then pour over chopped chocolate in mixing bowl. Leave to stand for about 1 to 2 minutes before stirring - this produces a smooth, split free consistency. Pour ganache over cakes and allow to drip down the sides.
- 7Serve cakes with wipped cream or ice cream.
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