Mud Cake
300g dark chocolate, chopped
250g butter, cut into pieces
2 tbsp espresso-strength coffee
200g caster sugar
6 large eggs, separated
100g plain flour
cocoa powder or icing sugar
Melt chocolate, butter and coffee in a bowl over simmering water. Cool. Beat sugar and egg yolks until pale. Fold in chocolate mixture and flour. Whisk egg whites until soft peaks form, then fold in. pour into greased 23cm springform tin and bake at 200C for 15-25 minutes. Cool, then stand at room temperature for 24 hours. Dust with cocoa powder. Serve with fresh cream or ice-cream.
Serves 6
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