Chocolate Mud cake

Chocolate Mud cake

Castor sugar 55 gm       drinking water 500 gm          unsalted butter 425 gm           dark chocolate 200 gm

Eggs 6              refined flr/ maida 400gm                baking soda 17gm      cocoa pdr 60 gm

For decorations

Whipped cream 250 gm        castor sugar 2 tbsp         rum 2 tbsp     raisins 20 gm

Whip the cream in a mixer & add the sugar. Whip until soft peaks form as otherwise the cream will curdle. Fold in the rum.

Method

1)      over a double boiler, place the chocolate & butter in a bowl

2)      once this melted, add warm water & the sugar so that the sugar is dissolved, stir for a hort while.

3)      Add all the dry ingredients, stir  & slowly add eggs. Fill up the spring mould 24 cm diameter brushed with butter & bottom covered with butter paper.

4)      Bake at 180 deg C for about 50-60 minutes depending on the oven or until baked.

5)      Take out from the oven, let it cool down for a while before removing the mould.

6)      Set in the fridge overnight.

7)      For the finishing, cut the cake in ½ & spread with ½ of the cream mixture & place the raisins on top.

8)      Place the other half on top & add the remaining cream.