I wanted to make a decadent chocolate cake this weekend (of course, I didn't get around to it until Monday night, but no matter). I found this recipe in an old recipe book I stole from my mom:
Chocolate Dreams by Chef Express. I thought it was really freaky that
Bakerella just posted a
very similar recipe (though flourless). But I'm glad she did because the recipe I have called for caster sugar. I only have regular white sugar, and that's what Bakerella used so.... onward we go!
The Best Mud CakeIngredients:11 oz (around 12 pieces) of dark chocolate, chopped, or a 350g bag of semi-sweet chocolate chip (or a bit of both, which I what I had)
1 1/2 sticks of butter (around 3/4 cups)
3/4 cups sugar
5 eggs, separated
1/3 cup flour, sifted
cocoa powder and icing sugar, sifted
Methods:1. Preheat oven to 350F.
I didn't have a spring pan, which is what you're supposed to use in order to cut a pretty piece of cake. I didn't care about looks, so I just used a 9" glass dish I had. I greased it and dusted it with cocoa (pretty sure that was a tip from Bakerella).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQN4SR2ihRfUcw-3Jg364ZxgkcYfLGvFVhsL8tMran5wgCGEWcUEhIETZcUM_FNCES-iW7JeMr8o1aiukYnrFViUlAtDXW5DR2skOzSzo6hqWQyQwQyDjV-sPhr-AVxN_3Xmy4iXZLbDhJ/s400/DSC00423+%28Medium%29.JPG)
2. My recipe says to melt the chocolate, butter and sugar together in a bowl over a simmering pot of water..... I followed Bakerella's easier instructions. I microwaved the chocolate and butter for 30 second intervals (on power 8), stirring in between. Once all the chocolate is melted, stir in the sugar.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WeFDz0wWg5h9DN5EwFArNZHTeaJQprdBIdH9mD6akBZBMY1w_plDG-uSRk71RLqs8jBSQMtm-G6R-JkRZ3dIWqgBbrMzsjWjlck6zIXvNGjfwYjvd-X7mDf-7a4dphC69DvFqTkLcYV7/s400/DSC00426+%28Medium%29.JPG)
3. Let the chocolate mixture cool while you separate the eggs. Which is a lot of fun (as long as you don't mind getting your fingers a little wet)! Place the whites in a clean bowl and beat them until stiff peaks form. The egg yolks will be added in one by one. Of course, I forgot to take a picture before I mixed one of the yolks in. And I had one casualty...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPKs4Sh6hronMf1sn9A61PiP0fE2nJwk_KU4yLYRIyziTO5xMQxbpJxfRLhrMKkledFH5IvlcvqBR4t1-JpgRcymiNMS7S09isdcAr78MDU0ISOq00lEzgf3kQSLhPqBt1CrWEBM0xs_Th/s400/DSC00428+%28Medium%29.JPG)
It's still rainy.... but the yolks are sunny!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZ5oDPw2jDsl5wXHgteGFKJT0gM-Z031QM40jcYFXAxph9Nnm6hqcnsVxSXNGDQNWGY4yiOAJEOw81L4MK61KdHT5wWd4tse96EBZT4B23isLmPnFBpbVvmYYU9wt5lb5thsT1emz1qyR/s400/DSC00431+%28Medium%29.JPG)
4. Once the chocolate has cooled a bit, beat in the egg yolks, one at a time, beating well after each addition. Next, fold in the flour. Yes, I used my pretty Russian doll measuring cups!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XTeY3paEhfjI8_ogsA0BAhFZMwXmTX4VKs3VN96eE88e1sQSdfJKfWa0Ri40BVxpwsXeWfE7lnzulhtd5lWdGmI9ocrzh69CotZsb0ZVnBybyNNnXMZLybT9xs74jtbupi5uLkzs-ILa/s400/DSC00433+%28Medium%29.JPG)
5. Now fold in the beaten egg yolks. This seemed to take a long time...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Djd-7OZAWCvfS_0w8qL_TH3CkdAzhh25BkaxH_Nl5xmilWlsWOoq3L37Aj3OnmJnjSnaQ-3Fa125gAkr594bgGV8UMKCI69EIvKccbdplr_XCC4NCuwQS9uJ2eEXXjy7aKY9S42FTxH5/s400/DSC00436+%28Medium%29.JPG)
But when I was done, I had a fantastic, light, airy batter full of bubbles.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpaM8SHnkhS-C1AIwhyqNlnYTUjdfB_YL2FunuIvhhQv3SJFk9meBkPYlDYKgR3jruifJ6XsZStjXn6JZIM3gRvRafbR1avUO6rAIWHz_iep2sCxV4CH1mknpInNOyxRsC3VIiQGY5QGpj/s400/DSC00443+%28Medium%29.JPG)
6. Pour the batter into your greased and floured/cocoa'ed pan and bake it at 350F for 45-50 minutes. Make sure the cake feels firm and isn't too jiggly, but it's ok if the toothpick doesn't come out clean. You want a gooey centre.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmT8aabLaVdhejRp74UnWQMIswQOskWJxdJ5N1QkI-fjqB1a-uS88Ko9e5KgNRF2wJiHvZPiRBz6x9DhNvWvoOiJie7BYckv-7fZePEg0K9VNnkBivc7UgCblYCOLFSPUxf5MJk31Gc1gv/s400/DSC00446+%28Medium%29.JPG)
Mine was cracked and puffy when it came out. Smiling because it smells so good!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfeWp3c5MPMnLHpkBiXqannsv0Li4MPqJSECVc_OLIwtpXiJrSoMBuo8YyxiLweH-ne0YowqyJfW41-AszKCFTn_DTcUpyqc1BVk1QFolbBj95lA_93S5KFCk2H2_wwqH0YkBfLMtmzGO/s400/DSC00450+%28Medium%29.JPG)
Bakerella said her cake would fall, and mine eventually did a bit. I dusted the top with cocoa and icing sugar.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbuRkhBqCsUfG2PG__4t0AfJaizPZw5ZEUE43J5LGMRWvptlD6nDMXvnwgacLwyROLiR0Mt-SHzPHA7KvRUGArSiRepqI4JhMjIszapMXybv2ehBSp6lwE5-SemRXjBd2F0uZxP89FKwD-/s400/DSC00458+%28Medium%29.JPG)
It's so pretty, it's almost a shame to eat it.
Who am I kidding? I rushed through supper so that I could sink my teeth into this.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbTI0P3kdhOGvZpbEwEIQsCUrm1iWETC1DJ7hdWNS0-EQMuvl0nFYoSZGry_wcLJ_ODAoqYgxKd-PkgLKH14LBClGA2wmc2Pa7xS4e9uZpdg09WcLfbEACTv4Uja4ko9wdgWKvL_pMQt8/s400/DSC00462+%28Medium%29.JPG)
It was still a little warm, the centre gooey, the crust crunchy and the in-betweens cake-y. It was
oh-so perfect.
Oh-so delicious. I'm so stuffed with it as I write this, but I want more...