The Northern Express Herald
If you make these delightful little cakes ahead of time, place them back in the oven to warm through for 5 minutes before serving with the sauce and a scoop of icecream.
CHOCOLATE WHISKEY MUD CAKES
Makes 6
Cakes
200g caster sugar
150ml milk
150g butter
150g dark chocolate
2 Tbsp whiskey
200g plain flour
2 Tbsp cocoa
½ tsp baking powder
1 egg
Chocolate Whiskey Sauce
100g chocolate, chopped
100ml cream
Whiskey to taste (1-2 Tbsp)
To Serve
Icecream
Passionfruit pulp
- Preheat an oven to 160C. Grease and line the base of 5 x 200ml cups or moulds.
- Into a bowl over simmering water place the sugar, milk, butter, chocolate and whiskey, stirring occasionally until smooth. Remove and cool to room temperature.
- Sift into the chocolate mixture the flour and cocoa, then stir through the egg until smooth. Pour into your moulds and bake for 25 minutes. It’s good if they’re a little gooey in the middle.
- For the chocolate sauce, bring the cream to the boil, then remove from the heat. Add the chocolate, stirring until smooth. Then stir through whiskey to taste.
- Serve with a scoop of icecream and top with passionfruit pulp.