Flourless Rich Truffle Mud Cake Food

FLOURLESS RICH TRUFFLE MUD CAKE

Steps:

• Preheat oven to 180°C (350°F) and grease a deep 22cm-round cake pan, then line the base and sides with baking paper.
• Mix the cream and liqueur together until combined.
• Beat the eggs and sugar together in a large bowl with electric mixer for about 5 mins or until thick and creamy.
• With motor running, gradually beat in the barely warm chocolate until fully combined.
• Using a metal spoon, gently fold in the cream and liqueur mix.
• Pour into your prepared pan and place in a baking dish then pour enough boiling water into the dish to come halfway up the side of the pan.
• Bake for 30 mins covered loosely with foil, then discard the foil and cool in pan.
• Turn cake onto a serving plate, cover and refrigerate overnight.

MAGIC CHOCOLATE MUD CAKE

Steps:

• Preheat oven to 350°F Lightly grease a 6-cup straight sided oven proof dish and place on a baking sheet.
• Place the butter in a saucepan. Add 3/4 cup of the sugar and 2/3 cup of the milk. heat gently. stir occasionally, until the butter has melted and all the sugar is dissolved. remove pan from heat.
• Sift flour, cinnamon and 1 tbls. of the cocoa powder into the pan and stir into the mixture, mixing evenly. Pour the mixture into the prepared dish and level the surface.
• Sift the remaining sugar and cocoa powder into a bowl, mix well, then sprinkle it over the cake mixture.
• Pour remaining milk over the cake.
• Bake for 45 to 50 minutes or until the sponge has risen to the top and is firm to the touch. Serve hot, with yogurt or vanilla ice cream.

JOHN'S CHOCOLATE-TRUFFLE TORTE

Steps:

• Preheat oven to 350 degrees. Assemble a 9-inch springform pan with the raised side of the bottom part facing down; secure side. Butter pan; line side with a long strip of waxed or parchment paper. Butter paper. Wrap bottom and side of pan with aluminum foil (to prevent water from seeping in); do not tuck foil inside pan. Set a kettle of water to boil for step 5.
• In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Remove bowl from pan, and let cool to room temperature.
• In another large bowl, using an electric mixer on high, beat eggs, sugar, salt, and rum until mixture is thick, foamy, and forms a ribbon when you lift the beater, 4 to 6 minutes.
• Stir half the egg mixture into the cooled chocolate to lighten. Fold in remaining egg mixture, then whipped cream. Spoon batter into prepared pan, and smooth top.
• Place springform pan in a roasting pan; carefully pour hot water from the kettle to come halfway up the side of the springform pan. Bake until torte is set and firm to the touch, about 30 minutes.
• Transfer springform pan to a wire rack; remove foil and let cool to room temperature. Refrigerate torte in pan until well chilled, about 3 hours. To serve, release side. Using a knife dipped in warm water, cut torte into thin slices. Serve with whipped cream, if desired.

FLOURLESS CHOCOLATE TRUFFLE CAKE

Steps:

• Preheat oven to 350°F Line a 9-inch spring form cake pan with a circle of parchment paper.
• Add whipping cream into a saucepan and gently heat, when the cream is fairly hot add butter and chocolate chips and gently whisk until the chocolate is melted. Remove from heat and add rum or vanilla. Cool to room temperature.
• In a large bowl add eggs, sugar and sea salt and beat with an electric mixer until the eggs become fluffy. Slowly add the cream mixture and beat until combined.
• Pour the batter into the cake pan and place it on a baking pan. Bake for one hour. The cake may look a bit soft in the middle this is fine. Place the cake on a wire rack and cool to room temperature, then cover and chill for 4 hours or overnight.
• Loosen the sides before releasing the clasp, remove the ring and place on a cake plate. Dust with cacao and garnish with berries.

FLOURLESS CHOCOLATE TRUFFLE CAKE

Steps:

• Pre-heat oven to 325 degrees F (170C).
• Line base of eight 1 cup (8 fl oz) capacity non-stick muffin tins with non-stick baking paper.
• Place chocolate and butter in a saucepan (absolutely dry) and stir over low heat till melted and smooth.
• Place the egg, vanilla and sugar in the bowl of a mixer and beat until thick and pale.
• Stir through the chocolate mixture.
• Spoon the mixture into muffin tins and bake for 12-15 minutes or until the cakes are just set.
• Cool in the tins and refrigerate for 2 hours.
• To make the glaze, place the chocolate, cream and butter in a saucepan over low heat and mix till smooth.
• Chill the glaze till it is firm.
• Unmould the cakes onto serving plates and spread with the glaze.