Serve this deliciously dense cake for dessert with a dollop of cream and some fresh berries.
Chocolate Mud Cake
Ingredients
2 cups brown sugar
1 1/2 cups strong black coffee
250g butter
200g CADBURY Dark Baking Chocolate, chopped
2 eggs
1 1/2 cups flour
1/4 cup self raising flour
1/4 cup CADBURY BOURNVILLE Cocoa
CADBURY BOURNVILLE Cocoa, extra, for dusting
Baked pears, for serving, optional
Cream, for serving
Method
Combine the sugar, coffee, butter and chocolate in a saucepan and cook gently, stirring until the sugar has dissolved and ingredients are well combined. Do not allow to boil. Transfer mixture to a bowl and cool for 30 minutes
Add the eggs and beat well, then stir in the sifted flours and Cocoa until well combined. Pour into a greased and base-lined 28cm x 18cm slab pan
Bake in a moderately slow oven 150°C for 1- 1 1/4 hours or until cooked. Cool in the pan. Dust with extra Cocoa before slicing and serve with baked pears and cream, if desired
Baked Pears
Ingredients
4 pears, peeled, cored and halved
2/3 cup caster sugar
30g butter, chopped
2 tablespoons water
1 vanilla pod, split
Method
Place the pears into a shallow baking dish. Sprinkle with sugar and dot with butter. Add water and vanilla pod to dish and cover with foil
Bake in a moderately slow oven 150°C for 1 1/2 hours. Increase heat to 200°C, remove foil and bake for a further 10-15 minutes or until lightly coloured
