Approx cost: €5
Approx calories (per serving, if divided into 8 slices): ~500
Approx preparation and cooking time: 80 mins
I was recently told by someone that this blog just needs 3 things – more chocolate, more chocolate, and more chocolate! Now, dumping on chocolate on every single thing I make might be… a little unhealthy, however I will admit that I’ve been neglecting desserts somewhat on my site. I love molten chocolate, fruit, burnt sugar, flaming, cream covered concoctions as much as the next guy but to be honest, I’m just not as good at making desserts. No, that’s not entirely true – things I make are usually successful, but I just find it hard to “imagine”. I like to think my senses of “which spice goes with which meat and when” are pretty well honed, and I desperately want to experiment with new dessert type dishes – Strawberries with a cumin sauce (ok, maybe not :p) but just find myself falling back to tried and tested recipes so as to avoid disappointment.
That said, it’s time I broke this habit and I will now try and post desserts a little more regularly, and why not start with this – chocolate mud cake. Why is it called Morning Star Mud Cake? I have absolutely no idea. It was a recipe which was passed onto my mother from a friend of my sister’s (if I recall correctly). It’s not something we had too often in the house because it’s basically like eating a giant slab of sugary, chocolatey butter, but it’s delicious nom nom sugary, chocolatey butter! It’s super easy, squishy, awesome, messy and laden with calories. If you love chocolate as much as I do then make this… seriously!
– 220g Decent Plain Chocolate – choose a chocolate with a good taste
– 220g Butter
– 220g Caster Sugar
– 3 eggs
– 2 level tsps Cornflour
- Start by preheating the oven to around 180 degrees Celsius. Break up the chocolate into squares and place in a pan with the butter. Put on the stove, over a gentle heat and melt the butter and chocolate together, stirring all the time.
- Once everything has melted, mix the cornflour and sugar together well in a large bowl – preferably using a whisk. This will ensure there are no lumps in the cornflour. While not the end of the world, finding a bit of congealed cornflour in the “mud” can be a little annoying. Once the cornflour has “de-clumped”, pour in the sugar and cornflour mix into the chocolate/butter mix and stir well. Remove from the heat at this stage and then crack the eggs and transfer to the chocolate mix and stir well – you might find a whisk is easiest to use at this point.
- Grease a sandwich tin, about 20-22 cms in diameter, and around 4 – 5 cms deep. Pour the mixture into the tin and then place into a large roasting tray. Fill the roasting tray with water until it’s almost at the brim of the mud pie tin.
- Slide the roasting tin carefully into the oven and cook for 1 hour. After one hour the cake should have risen slightly and become cracked on top. Allow the cake to cool and then remove from the tin (if you can). For best effects, refrigerate before serving (although it’s also damn nice at warm temperature!). It’s quite rich, so one cake should normally serve at least 6 people. Enjoy!