Gina Sakic

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
  1. Preheat the oven to 160 degrees celsius.
  2. Grease the base and sides of a 23cm springform tin very well. Line the base with baking paper.
  3. Place the eggs into a bowl and beat with a mixer for at least 5 minutes or until the eggs have doubled in size.
  4. Break the chocolate into pieces, and melt on low heat together with butter. Add orange zest & cardamom and let the mixture cool a bit.
  5. Gently fold ¼ of the egg mixture into the chocolate.
  6. Repeat 3 more times with the remaining egg mixture.
  7. When the mixture is completely combined, pour it into the prepared springform tin.
  8. 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).
  9. Remove the pan from the oven and cool completely.
  10. 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.
  11. Before serving, carefully remove the cake from the springform tin and discard and baking paper.
  12. To make the chocolate ganache, place the cream in a small saucepan over medium heat and bring to a low simmer.
  13. Add the chocolate to a bowl and pour over the hot cream.
  14. Stir together until melted and completely smooth.
  15. Allow to cool for 5 minutes before pouring over the cake.
  16. Sprinkle with some sea salt and decorate with berries.