DARK CHOCOLATE MUD CAKES

There aren't too many people who don't love a Chocolate Mud Cake and this cupcake size version are absolutely delicious.

                                                              DARK CHOCOLATE MUD CAKES


60g Dark Eating Chocolate,chopped coarsely
2/3 cup water
90g Butter, softened
1 cup Brown Sugar, firmly packed
2 Eggs
2/3 cup S.R Flour
2 T Cocoa Powder
1/3 cup Almond Meal


1. Preheat oven to 170 degrees celsius. Line 12 hole muffin pan with
    paper cases.


2. Stir chocolate and water in a small saucepan over a low heat until
    smooth.


3. Beat butter, sugar and eggs in a small bowl with an electric mixer until
    light and fluffy. Stir in sifted flour, cocoa and almond meal and warm
    chocolate mixture.


4. Drop 1/4 cup of mixture into the cases. Bake for about 25 minutes. Stand
    cakes for 5 minutes before turning top-side up onto a wire rack to cool.


5. Spread with Dark Chocolate Ganache.




DARK CHOCOLATE GANACHE


1/2 cup  Cream
200g Dark eating Chocolate, chopped finely


1. Bring cream to the boil in a small saucepan; remove from heat. When
    bubbles subside, add chocolate; stir until smooth.


2. Ganache can be used while still warm and pourable, or it can be cooled
   and beaten lightly with a wooden spoon until spreadable. For a lighter and
   fluffier ganache- referred to as a whipped ganache- beat the cooled mixture
   in a small bowl with an electric mixer. 




COOKING HINTS FROM VON:-


* Undecorated cakes are suitable to freeze.


* Ganache can be made with milk, dark or white eating-quality chocolate. For
  milk and dark chocolate use 200g and use 360g when using white chocolate.