CHOCOLATE MUD CAKE WITH MERINGUE CRUNCH
The chocolate mud cake is really one of the best cakes I have ever baked or tasted. If you want to impress your friend, go for this one 🙂
- Chocolate layer:
- 150 ml butter
- ¾ cup light brown sugar
- 6 eggs separated
- 360 g dark chocolate melted and cooled
- 1 teaspoon vanilla
- Top layer:
- 1 cup hazelnuts, toasted and chopped
- 120 g dark chocolate roughly chopped
- 1 tablespoon cornflour
- 4 egg whites
- ¼ teaspoon cream of tartar
- 1 cup castor sugar
Line a 20 cm springform tin. Cream butter and sugar until fluffy. Add yolks one at a time, beating well after each addition. Add melted chocolate and vanilla. Set aside.
Whip 6 egg whites until soft peaks form, stir 1/3 into the chocolate mixture and fold in the rest with a spoon.
Pour into tin and bake for 25 min. at 180°C.
Mix nuts, chopped chocolate and cornflour. Whisk 4 egg whites with cream of tartar until soft peaks, add the sugar gradually until stiff.
Fold in hazelnut mixture.
Remove cake from the oven, spread meringue on top and return to oven, bake 25 min or until meringue is crisp.
Take out of the oven, release the spring, but leave to cool before remove from cake tin.
The 4 yolks that is left can be used for Hollandaise sauce or in your next scramble eggs. 🙂
PHOTO: Rina Kleinhans