Chocolate Amarula Mud Cake

Chocolate Amarula Mud Cake

Saw this one in the Taste Mag. a recipe by Michelle Theron 🙂

Amarula and chocolate? YES PLEASE!

180g treacle sugar

180g caramel sugar

6 free range eggs

1 C fresh cream

360g Dark Chocolate (70%)

460g unsalted butter

4 T Amarula liqueur

200g digestive biscuits

1 T cocoa powder

Fresh gooseberries for serving

– Preheat the oven to 160 C. Beat the sugars and eggs until airy. Slowly add the cream.

– Melt the chocolate and 360g butter in heat proof bowl over a gently boiling pot of water. Once melted, add to the egg mixture and stir in the Amarula.

– Place the digestive biscuits in a food processor and pulse to form a powder. Melt the remaining butter and pour onto the biscuit powder, mix and press into the base of a 20cm springform cake tin.

– Bake for 5 minutes. Remove from the oven and press down again.

– Pour over the chocolate mixture and bake for 40 minutes – it will look raw but take it out!

– Chill overnight and serve dusted with cocoa and the gooseberries.

Serves 8 – 10

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