This 4-ingredient chocolate mud cake is rich, fudgy and gluten-free.
- 1 hr + cooling
- 400g dark chocolate, chopped
- 250ml cream
- 80ml golden syrup
- 4 eggs
- Preheat oven to 150°C. Line an 11cm x 25cm loaf tin with baking paper. Heat the chocolate, cream and syrup in the microwave for about 1 minute 30 seconds, stirring every 30 seconds until melted.
- Beat the eggs together until combined. Slowly beat in the chocolate mixture until combined. Pour into the prepared tin. Place the tin in a deep roasting tray and pour in enough hot water to come halfway up the
sides of the tin.
- Bake for about 55 minutes, or until the sides are set and the centre has a slight wobble. Remove from the water bath and cool to room temperature. Refrigerate overnight. Remove from the tin.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: ROELENE PRINSLOO
Top with sprinkles of your choice and serve with strawberries.
Magazine issue date: May, 2019