Dark Chocolate and Orange Mud Cakes

What is the difference between a standard chocolate cake and a dark chocolate mud cake? Chocolate mud cake usually has some gooey components, like a pudding consistency or a fudge sauce typically found in the centre. These rich individual mud cakes use a swirl of orange liquor to achieve their hints of citrus, and are fantastic served with sliced mandarins and choc-orange / jaffa ice cream.


1 1/2 cups caster sugar
100 gm dark chocolate (64% cocoa solids), finely chopped
60 ml orange liqueur
2 egg yolks
60 gm cocoa
40 gm plain flour
4 egg whites
2 mandarins, peeled and segmented


Preheat oven to 160C. Combine 165gm sugar, chocolate, liqueur and ¼ cup hot water in a heatproof bowl placed over simmering water, stirring occasionally until smooth. Remove from heat, add egg yolks and mix to combine, then fold in flour and cocoa.

Whisk egg whites using an electric mixer until soft peaks form, add 55gm sugar and whisk to combine, then fold through chocolate mixture. Place 6 buttered 6cm-high 7.5cm-diameter metal ring moulds (see note) on a baking paper-lined oven tray and divide mixture among them. Bake for 12-15 minutes or until risen and firm to the touch, remove from oven and cool in rings.

Meanwhile combine remaining sugar, orange liqueur and 1/2 cup water in a saucepan and stir over low-medium heat until sugar dissolves, add mandarin segments and simmer for 20 minutes or until segments are translucent. Cool in syrup.

To serve, unmould cakes, and serve with mandarin segments and syrup and chocolate ice-cream to the side.

Serves 6.
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