To be loved by a Rich Truffle Mud Cake and introducing Empire Red and Food Fight!

This is a double barrelled post.

Firstly.


I am a very lucky girl indeed. My friends and I went out to dinner to celebrate, well, ME!



And the sneaky buggers surprised me with a present. Remember when I said when I grow up I want some Kitchen Aid stuff? Well tonight I got Empire Red. Plus there is also an attachment to come. I have the bestest friends in the world.



So special thanks to;

* Husband #1
* Husband #2
* Husband R
* Lindas
* Jez
* ACP
* HnK
* Rannie

for being the the best kind of friends for a girl like me to have. I love you all.

Secondly.
I made a Rich Truffle Mud Cake for dessert tonight. Which the restaurant said we couldn't have there. So we went back to Husband #1 and #2 place for cake and coffee. So thanks to Husbands for their hospitality.

This is my entry for the First Food fight which is being hosted by Eating Out Loud.
The ingredient was Eggs. This Rich Truffle Mud Cake uses 6 eggs, so I think it is a starter.

I am thinking about how to create a Rich Truffle Mud Cupcake. Mmmm trufflicious.

Anyway here is the recipe for the Rich Truffle Mud Cake. Enjoy the Food Fight!


























Rich Truffle Mud Cake


6 eggs
1/2 cup (100g) firmly packed brown sugar
400g dark chocolate, melted
1 cup (250ml) thick cream
1/3 cup of favourite liqueur (Grand Marnier, Tia Maria etc)


1. Check oven shelf is in middle of the oven. Preheat oven to 180 (350F).
2. Grease and line a 22cm (9 inch) cake pan.
3. Beat eggs and sugar in a large bowl with electric mixer for 5 minutes or until thick and creamy.
4. With mixer still running, gradually beat in the cooled chocolate and beat until combined.
5. Using a metal spoon, gently fold in the combined cream and liqueur. Pour mixture into prepared cake pan.
6. Place the cake pan in a baking dish. Pour enough boiling water into the baking dish so that the water comes halfway up the side the the cake pan.
7. Bake cake in moderate oven for 30 minutes.
8. Cover cake loosely with foil and continue to bake for another 30 minutes.
9. Discard the foil and allow the cake to cool in the pan.
10. Turn the cake onto serving plate. Cover and refrigerate over night.


Can serve the cake dusted with a little cocoa and fruit like raspberry.


Cake is best made the day before it is intended to be consumed.



The Verdict? So sinfully decadent. Make this if you really want to impress.










I tinkered with the recipe a little bit - you can't have all the secrets people.


I used a rich Lindt dark chocolate. You may want to use a different cocoa content chocolate as it is very rich. We had it served with vanilla ice cream which made it go off!!