I don't recommend having mudcake too often. Sinfully rich? Yes. Deadly on the waistline? Yes. Momentary bliss? Yes, yes, yes!
My son made one request for his birthday last week. A mudcake. I've made quite a few in my time and at a guess I would say we'd average one mudcake a year. The last mudcake I made was for my 50th, which was December 2009. I do receive an order from time to time, but that doesn't count.
For this particular mudcake I used a good quality chocolate containing 70% cocoa. I also used for the very first time a high baking tin, lined inside and outside too. I poured the mixture into the tin only to discover it reached the top of the tin. There was no allowance for the cake to rise and I didn't think one lining of baking paper would be able to support heavy mudcake mixture. No panic. I lined the outside of the tin a few times and tied with twine. The cake rose beautifully and the lining did it's job.The cake stood tall and high. I iced it with the ganache until it set. It took about fifteen minutes of swirling and twirling with a steel spatula and a serrated knife. The weather was humid which didn't help. It did however help to produce a beautiful gloss. Mitch was tickled when he saw it. Philomena thought I bought if from the shops. I finished it the day before his birthday.
Mitch cut into it and a piece came out beautifully dark, rich, intact and oh so moist. Evenly all the way through. The trick is to enjoy wafer thin slices. It can keep for ages. Ten days later and we still have some left. I've had four visitors at different times this week who all sampled the cake. Serve with some cream and fresh raspberries soaked in Cointreau. I simply can't describe it. The silence at the table whilst eating was a good indication. At least I hope! Take it slow, enjoy every mouthful and make sure your piece is thin. Pure indulgence.
If you'd fancy a go; here is my chocolate mudcake recipe.
My tip: enjoy it long, enjoy it slow, enjoy it once a year.
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