Recipe

White christmas mud cakes

These white Christmas mud cakes are a gorgeous addition to the Christmas dessert table. In fact, they look so good, you won't want to eat them!

May 31, 2009 2:00pm
  • 1 hr preparation
  • Makes 8
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Ingredients

White christmas mud cakes
  • 125 gram butter, chopped coarsely
  • 125 gram white eating chocolate, chopped coarsely
  • 2/3 cup (150g) caster sugar
  • 2/3 cup (160ml) milk
  • 3/4 cup (105g) plain flour
  • 1/4 cup (35g) self-raising flour
  • 2 eggs
  • 2 tablespoon cointreau
  • 60 gram white eating chocolate melted, extra
  • 1 tablespoon icing sugar
White Christmas
  • 120 gram white eating chocolate, chopped coarsely
  • 2 teaspoon vegetable oil
  • 3/4 cup (30g) rice bubbles
  • 100 gram marshmallows with toasted coconut, chopped finely
  • 1/4 cup (35g) unsalted pistachios, coarsely chopped
  • 1/4 cup (35g) dried cranberries, coarsely chopped
  • 1/4 cup (60g) glacé peaches, finely chopped

Method

White christmas mud cakes
  • 1
    Preheat oven to 160°C (140°C fan-forced). Grease eight ¾-cup (180ml) pudding moulds.
  • 2
    Stir butter, chocolate, caster sugar and milk in medium saucepan over low heat until smooth. Transfer to medium bowl; cool 10 minutes. Whisk in sifted flours, then eggs. Spoon cake mixture into moulds; place on oven tray.
  • 3
    Bake cakes about 30 minutes; drizzle cakes with liqueur. Turn hot cakes, still in their moulds, upside down onto baking-paperlined tray; stand overnight.
  • 4
    Cut four 20cm circles from baking paper; cut circles in half. Roll each half into a tight cone. Staple or tape cones to hold their shape.
  • 5
    To make White Christmas, stir chocolate and oil in small saucepan over low heat until smooth. Combine rice bubbles, marshmallow, nuts and fruit in medium bowl; stir in melted chocolate mixture.
  • 6
    Push spoonfuls of white christmas firmly into cones. Stand each cone upright in a tall narrow glass. Refrigerate cones about 1 hour or until set.
  • 7
    Remove cakes from moulds. Trim tops of cakes to make flat; turn upside down onto tray. Remove white christmas cones from paper; secure cones to each cake with a little of the extra chocolate. Refrigerate 10 minutes. Serve mud cakes dusted with sifted icing sugar.

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