Chocolate Mud Cakes

These are a great little chocolate dessert for a last minute dinner party or when you are in the mood for a treat - they are simple to prepare, keep for a few days, and have that decadent mud cake texture.

Pictured: Chocolate Mud Cakes just out of the oven.

110g Plain flour
¼ tsp baking powder
2 tbsp cocoa
125g butter, chopped
75g dark (70%) chocolate, chopped
200g Caster sugar
2-3 tbsp Kahlua or Tia Maria
1 egg, lightly beaten
To serve: Strawberries and thick cream or vanilla ice cream

Preheat oven to 160°C.

Sift dry ingredients into a large bowl - flour, baking powder, cocoa

In a small pan for melting: add the butter, chocolate, sugar, liqueur, and ½ cup of water, and let melt slowly on low heat, stir every now and then. Once chocolate melts, cool 5 minutes.

Stir the egg through the chocolate mix then pour it all into the flour mix and stir til just smooth.

Divide among 6 holes of a greased muffin tin, or six 150ml cap greased dishes

Bake for 30 minutes, til firm to touch. Stand in pan 5 mins, turn onto wire rack to cool.

Serve dusted with extra cocoa, and strawberries and cream, and/or vanilla ice-cream.

Will keep airtight 2 days. Easy to reheat in microwave.

Makes 6

Makes 6

110g (3/4 C) P flour

¼ ts baking powder

2 TS cocoa

125g butter chop

75g dark chop choc

220g (1 C) C sugar

2 TS tia maria

1 egg lightly beaten

Strawberries and thick cream to serve

Sift flour, baking P, cocoa into lge bowl.

Comb butter, choc, sugar, liqueur, and ½ C water in small pan and low heat stir til choc melts. Cool 5 mins. Stir choc mix into flour mix w egg til just smooth.

Divide among 6 holes of a greased muffin tin, or six 150ml cap greased dishes – bake 160C 30 mins til firm to touch. Stand in pan 5 mins, turn onto wire rack to cool.

Serve dusted w extra cocoa, w strawbs and cream.

Will keep airtight 2 days.