Chocolate Mud Cake For Dieters Recipes

THE ULTIMATE CHOCOLATE MUD CAKE

Steps:

• Preheat the oven to 150°C / 300°F (fan/convection) or 160°C / 320°F (standard). Grease and line a 20 cm (8 inch) round cake tin. The cake rises very high when baking, so make sure that the baking paper rises at least 6 cm (2 inches) above the top of the tin.
• Place chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.
• Add sugars and instant coffee granules. Stir well. Add milk, eggs and vanilla. Stir until well combined.
• Sift over flour, cocoa powder, baking powder and salt. Stir until the batter is well combined.
• Pour into the prepared tin. Bake for 80-90 minutes (1 hr 20 mins - 1 hr 30 mins) or until a skewer inserted in the middle of the cake comes out with only a few moist crumbs clinging to it. Avoid opening the oven door during cooking as much as possible or the cake will sink in the middle.
• Allow to cool for 20 minutes in the tin before transferring to a wire rack to cool completely.
• Stir together milk and cream in a small heat-proof jug. Microwave for 1 minute on high power or until it just begins to bubble (but is not boiling over).
• Place the finely chopped chocolate in a separate small bowl. Pour the hot cream and milk over the chocolate and allow to stand for 5 minutes. Stir together until smooth and well combined. If the chocolate doesn't melt completely, microwave the ganache in 10 seconds bursts until smooth.
• Using a large serrated bread knife, level out the top of the cake so it is completely flat. Pour the ganache over the top of the cooled cake, using the back of a spoon to spread it evenly over the sides of the cake. Refrigerate for 2 hours or until ganache is firm and matte. The ganache can also set at room temperature (if your house is reasonably cool), but it may take longer.
• Slice up and enjoy! I find that this cake tastes even fudgier on the second day.

TO-DIE-FOR CHOCOLATE MUD CAKE

Steps:

• Melt butter & chocolate with sugar and cocoa in large pan. Heat gently till well combined; stir in hot water; cool.
• Sift flours together and stir in beaten eggs.
• Bake in a lined cake tin in oven at 170 degrees Celcius for 1 hour.
• Stand 5 - 10 minutes before turning out from cake tin.
• Melt dark chocolate over gentle heat, stir in cream and mix well to make icing.
• Ice mudcake when cool.

CHOCOLATE MUD CAKE

Steps:

• Preheat oven to warm (160°C).
• Brush a deep 23 cm square cake tin with melted butter or oil. Line the base and sides with baking paper, extending at least 2cm above the rim.
• Sift the flours, cocoa and bicarb soda into a large bowl. Stir in the sugar and make a well in the centre.
• Put the chocolate and butter in a pan. Add the water and stir over low heat until the butter and chocolate dissolve.
• Using a large metal spoon, gradually stir the chocolate mixture into the dry ingredients.
• Whisk together the buttermilk, oil, coffee and eggs in a large jug and add to the cake mixture. Stir until the ingredients are well combined and smooth.
• Pour the mixture into the tin and bake for 1 hour 40 minutes, or until a skewer comes out clean when inserted in the centre.
• Leave the cake in the tin to cool completely before turning out.
• To make the icing:.
• Combine the chocolate and butter in a small pan and stir over low heat until smooth.
• Cool to room temperature, stirring often, until the mixture is thick enough to spread.
• You can speed up this process by refrigerating the mixture.
• Turn the cake upside down so that the uneven top becomes the base, and spread the icing completely over the cake.
• Allow the icing to set slightly before serving.

CHOCOLATE MUD CAKE FOR DIETERS

Steps:

• Preheat the oven to 160°C and line a 20cm round cake tin with baking paper.
• Place the prunes, apple juice and bicarbonate of soda in a saucepan, bring to the boil, turn off the heat, cover and leave to cool.
• Once cool, puree until smooth.
• Sift the flour and cocoa and stir into the cooled prune puree.
• Beat the egg whites until stiff, adding sugar gradually.
• Fold half the egg whites into the prune mixture and then fold in the remaining egg whites.
• Keep stirring gently until the egg white is incorporated.
• Spoon into the cake tin and bake for 35 minutes or until a cake skewer inserted into the middle comes out clean.
• Cool on a rack and just before serving, sieve the icing sugar over the top.
• Serve with low-fat ice cream, low-fat fruche, or a coulis made from pureed, frozen raspberries.

CHOCOLATE MUD CAKE

Steps:

• Preheat oven to 160°C or 140°C for fan forced.
• Grease and line a 22cm round cake tin.
• Combine butter, chocolate, cocoa, coffee power, water, and vanilla in saucepan.
• Use a whisk to whisk over low heat until smooth and well combined.
• Remove from heat set aside until lukewarm.
• Use electric beaters beat eggs sugar until pale and creamy.
• Add chocolate mixture and flour and whisk until combined.
• Pour into cake tin; bake 55 minutes or until moist crumbs cling to a skewer inserted into the centre of the cake.
• Remove from oven.
• Sit in pan for 15 minutes or more before turning out.
• Allow to cool completely before icing.
• For chocolate ganache: Combine chocolate and cream in saucepan over medium heat stir until mixture is melted and smooth. Cool 5 minutes before spreading over cake.

CHOCOLATE MUD CAKE

Steps:

• Preheat the oven to 160°C.
• Line a 20cm round cake tin with baking paper.
• Place the prunes, apple juice and baking soda in a saucepan.
• Bring to the boil, turn off the heat, cover and leave to cool.
• Once cool, puree until smooth.
• Sift the flour and cocoa and stir into the cooled prune puree.
• Beat the egg whites until stiff, adding sugar gradually.
• Fold half the egg whites into the prune mixture and then fold in the remaining egg whites.
• Keep stirring gently until the egg white is incorporated.
• Spoon into the cake tin and bake for 35 minutes or until a cake skewer inserted into the middle comes out clean.
• Cool on a rack and just before serving, sieve the icing sugar over the top.