Mud cake with Apricot vinegar

21 Feb Mud cake with Apricot vinegar

Ingredients:

• 200 g dark chocolate
• 200 g butter
• 150 g flour
• 160 g sugar  or 140 g Muscovado sugar
• 4 eggs
• 1 tbs baking powder
• (pinch of chili powder)
• some icing sugar – for decorating

Method:

1. Preheat the oven to 200°C/ 400°F/gas 6
2. Place the chocolate and butter in a large bowl. Set over a pan of simmering water and stir well, until completely melted and then let it cool. Add a pinch of chili powder (and salt) if you like.
3. Mix the baking powder with the flour.
4. Beat the eggs with the sugar until firm.
5. Pour the melted chocolate into the egg/sugar mix and then fold the flour/baking powder mix gently in.
6. Coat a 10 inch springform with some butter or cooking spray and dust with bread crumbs.
7. Pour the mixture into the springform and bake for about 15-20 minutes on the lower shelf of the oven. The cake should be slightly undercooked. Let it cool completely.

You can make the cake a day in advance and keep it in the fridge over night. It’s easier to handle when cold.

Although it tastes good straight from the fridge, I’d recommend to let it get to room temperature before serving.

Dust the cake with some icing sugar and serve with whipped cream. Be sure to serve the Mud Cake with some Apricot Vinegar.

Even if you spice up your whipped cream with some vanilla extract…or a dash of Cointreau, the Apricot Vinegar gives the sweet cake a nice zing.