Chocolate Mud Cake

chocolate-mud-cake
Photo by Marcus Nilsson
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  • Serves 6 to 8
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    Nutritional Information

    Per Serving

    • Calories 283 calories
    • Fat 19 g
    • Sat Fat 11 g
    • Cholesterol 99 mg
    • Sodium 98 mg
    • Protein 4 g
    • Carbohydrate 29 g
    • Sugar 22 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 15 mg

Preheat the oven to 350°F. Butter and line an 8-inch round cake pan or springform pan with parchment. Butter the parchment and dust lightly with flour.

Melt the butter and chocolate in the microwave in 1-minute increments, on half power, stirring every minute, until shiny and smooth. Stir in the salt and 
set aside.

Whisk together the egg yolks and 4 tablespoons of the sugar until thick and creamy.

Ingredients

  1. Check 3.5 ounces (7 Tbsp.) unsalted butter, cubed, plus more for the pan
  2. Check 6 tablespoons all-purpose flour, plus 
more for the pan
  3. Check 4 ounces bittersweet chocolate
  4. Check ¼ teaspoon fine salt
  5. Check 3 large eggs, separated
  6. Check cup granulated sugar, divided
  7. Check Whipped cream, for serving

Directions

  1. Preheat the oven to 350°F. Butter and line an 8-inch round cake pan or springform pan with parchment. Butter the parchment and dust lightly with flour.
  2. Melt the butter and chocolate in the microwave in 1-minute increments, on half power, stirring every minute, until shiny and smooth. Stir in the salt and 
set aside.
  3. Whisk together the egg yolks and 4 tablespoons of the sugar until thick and creamy.
  4. Mix the egg whites in a separate, clean bowl with an electric mixer on high until foamy. Gradually add the remaining sugar, a tablespoon at a time, whipping continuously until the whites are thick and glossy and hold a soft peak, 3 to 5 minutes.
  5. Fold the egg yolk mixture into the 
chocolate. Add ⅓ of the chocolate mixture to the egg whites and fold in gently, until marbled. Taking care to keep the batter light and airy, fold in the flour in 2 parts, alternating with the remaining chocolate, until evenly combined.
  6. Spoon the batter into the pan and 
bake until crispy on top and a toothpick inserted in the center comes out almost clean, 25 to 30 minutes. Cut into 
wedges and serve slightly warm with whipped cream.