chocolate mud cake
Ingredients:
250g butter, chopped
200g dark chocolate
2 cups caster sugar
1 ½ cups water
1 teaspoon instant coffee
¾ cup plain flour
¾ cup self-raising flour
¼ cup coco
3 eggs, lightly beaten
Method
1. In a large saucepan, add the first 5 ingredients.
2. Melt together over low heat until sugar is dissolved and butter and chocolate are melted. Allow to cool for 10 minutes.
3. Sift plain flour, self raising flour and cocoa into a large mixing bowl.
4. Add the cooled liquid and beat gently.
5. Add the eggs and mix gently.
250g butter, chopped
200g dark chocolate
2 cups caster sugar
1 ½ cups water
1 teaspoon instant coffee
¾ cup plain flour
¾ cup self-raising flour
¼ cup coco
3 eggs, lightly beaten
Method
1. In a large saucepan, add the first 5 ingredients.
2. Melt together over low heat until sugar is dissolved and butter and chocolate are melted. Allow to cool for 10 minutes.
3. Sift plain flour, self raising flour and cocoa into a large mixing bowl.
4. Add the cooled liquid and beat gently.
5. Add the eggs and mix gently.
1.25kg (about 5 large) Granny Smith apples
20g (1 tablespoon) butter, cubed
- Preheat oven to 190°C.
- Butter a glass or ceramic 23cm pie dish. To make the pastry, combine flour, caster sugar, baking powder and salt in a bowl. Using your fingertips, rub in margarine or Cooking: 50-60 mins. butter until mixture resembles breadcrumbs. Make a well in the centre, add egg and enough iced water - 10mls (2 teaspoons) - to mix to a soft dough. Bring together with fingertips and shape into a disc. Cover the dough completely in plastic wrap and refrigerate for 30 minutes.
- Peel, core and cut apples into quarters. Cut each quarter into 3 wedges. Then toss the apple with lemon juice to prevent it from browning. Just before rolling out pastry, toss apples with the sugar and cinnamon.
- Roll out two-thirds of the pastry to a round about 28cm in diameter and line the buttered pie dish. Trim the edges and spread pastry with apricot jam. Arrange the apple slices in pastry case, dot with butter and then brush pastry edges with beaten egg white. Roll out the remaining pastry into a round large enough to cover the pie. Place over apples and press pastry edges together to seal. Trim pastry and decorate as desired.
- Cut vents in top of pie, brush with egg white and sprinkle with 20g (1 tablespoon) of sugar. Bake for 20 minutes in preheated oven. Reduce oven temperature to 180°C. Bake for a further 30 to 40 minutes or until golden. Serve warm with cream or ice-cream.
