Chocolate Mud Cake with Orange, Cardamom & Chocolate Ganache
- 8 large eggs
- 225g unsalted butter
- 450g good quality 85% dark chocolate
- 1 tbs almond flour (optional, makes a firmer cake)
- zset of 1 orange, finely grated
- 1/2 tsp ground cardamom
- For the ganache:
- 80g pure cream
- 100g good quality 85% dark chocolate, chopped
- Preheat the oven to 160 degrees celsius.
- Grease the base and sides of a 23cm springform tin very well. Line the base with baking paper.
- Place the eggs into a bowl and beat with a mixer for at least 5 minutes or until the eggs have doubled in size.
- Break the chocolate into pieces, and melt on low heat together with butter. Add orange zest & cardamom and let the mixture cool a bit.
- Gently fold ΒΌ of the egg mixture into the chocolate.
- Repeat 3 more times with the remaining egg mixture.
- When the mixture is completely combined, pour it into the prepared springform tin.
- Bake in the oven for approximately 25-30 minutes or until the chocolate cake begins to set on the outside edges (not in the middle).
- Remove the pan from the oven and cool completely.
- Place the cake (still in the tin) into the fridge and leave until it's completely cold. For best results, leave for several hours or overnight.
- Before serving, carefully remove the cake from the springform tin and discard and baking paper.
- To make the chocolate ganache, place the cream in a small saucepan over medium heat and bring to a low simmer.
- Add the chocolate to a bowl and pour over the hot cream.
- Stir together until melted and completely smooth.
- Allow to cool for 5 minutes before pouring over the cake.
- Sprinkle with some sea salt and decorate with berries.