Life is not life if you can't have dark chocolate.

Chocolate Truffle Mud Cake
Adapted from Cooking Class Cakes by Australian Women's Weekly Cookbooks
borrowed from "Grab Your Fork".


6 eggs
1/3 cup sugar
3 tablespoons honey
400g dark chocolate, melted
1 cup (250ml) thickened cream (48% fat content)

Line the bottom and sides of a deep 22cm round cake pan with baking paper.

Beat eggs, sugar and honey in a large bowl using an electric mixer. Beat for about 5 minutes or until creamy. Whilst motor is still running, slowly add small amounts of warm chocolate, beating well between addition (I did the chocolate in about 4 stages). The mixture should be light and bubbly.

Use a metal to gently fold in the cream. You may also choose to flavour the cake at this by mixing 1/3 cup of the liquer of your choice into the cream (Cointreau, Baileys, Kahlua or Frangelico etc) before folding it into the mixture. I left mine plain.

Pour mixture into the cake pan. Place pan in a baking dish. Prepare a water bath by pouring enough boiling water into the baking dish so it reaches halfway up the cake pan.

Bake cake at 180C for 30 minutes, then cover loosely with a sheet of aluminium foil and bake for about another 30 minutes.

Remove foil from cake and allow to cool in the tin. When completely cool, gently tip upside down onto a plate, remove baking paper, and flip again onto your final serving plate.

Cool overnight in the fridge. Serve with a generous dollop of whipped cream or vanilla ice cream. A tumble of mixed berries would work brilliantly too.

Serves 12.