CHOCOLATE MUD CAKE FOR DIETERS
Make and share this Chocolate Mud Cake for Dieters recipe from Food.com.
Provided by Grace Fung
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 160°C and line a 20cm round cake tin with baking paper.
- Place the prunes, apple juice and bicarbonate of soda in a saucepan, bring to the boil, turn off the heat, cover and leave to cool.
- Once cool, puree until smooth.
- Sift the flour and cocoa and stir into the cooled prune puree.
- Beat the egg whites until stiff, adding sugar gradually.
- Fold half the egg whites into the prune mixture and then fold in the remaining egg whites.
- Keep stirring gently until the egg white is incorporated.
- Spoon into the cake tin and bake for 35 minutes or until a cake skewer inserted into the middle comes out clean.
- Cool on a rack and just before serving, sieve the icing sugar over the top.
- Serve with low-fat ice cream, low-fat fruche, or a coulis made from pureed, frozen raspberries.
Nutrition Facts : Calories 155.4, Fat 0.8, SaturatedFat 0.4, Sodium 213.9, Carbohydrate 36.3, Fiber 3, Sugar 20.3, Protein 3.9
CHOCOLATE MUD CAKE
I made this mud cake for Valentine's Day and put lots of heart candies over the top. very moist and chocolaty! I got this out of a Women's Weekly magazine.
Provided by oriana
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160°C or 140°C for fan forced.
- Grease and line a 22cm round cake tin.
- Combine butter, chocolate, cocoa, coffee power, water, and vanilla in saucepan.
- Use a whisk to whisk over low heat until smooth and well combined.
- Remove from heat set aside until lukewarm.
- Use electric beaters beat eggs sugar until pale and creamy.
- Add chocolate mixture and flour and whisk until combined.
- Pour into cake tin; bake 55 minutes or until moist crumbs cling to a skewer inserted into the centre of the cake.
- Remove from oven.
- Sit in pan for 15 minutes or more before turning out.
- Allow to cool completely before icing.
- For chocolate ganache: Combine chocolate and cream in saucepan over medium heat stir until mixture is melted and smooth. Cool 5 minutes before spreading over cake.
Nutrition Facts : Calories 672.3, Fat 55.8, SaturatedFat 34.2, Cholesterol 149.3, Sodium 188.8, Carbohydrate 52.7, Fiber 10.3, Sugar 25.8, Protein 11.8
CHOC-A-LOT MUD CAKE.
This is an easy but still extremely heavenly, moist cake and the thick chocolate fudge topping is the icing on the cake (literally.) Recipe originally baked by Sue Lawrence.
Provided by lauragold13
Time 1h
Yield Makes Cake
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 180C/350F/ gas mark 4.
- For the cake, place the butter and chocolate in a large bowl. Set over a pan of simmering water and stir well, until completely melted. Remove from the heat and stir in the sugar and hot water. Sift together the flour and cocoa, then stir into the mixture. Beat in the eggs, and mix well.
- Pour into a buttered and floured 24cm/9.5in loose-bottomed cake tin and level off the top. Bake in the oven for 35 minutes, or until a skewer inserted in the middle of the cake comes out clean.
- Leave in the tin for 10-15 minutes, then transfer to a wire rack to cool before icing. (or serve warm, as a dessert.)
- To make the icing, place the butter, milk, sugar and cocoa in a bowl and set over a saucepan of gently simmering water. Stir until the mixture is glossy and smooth. Remove from the heat and allow the icing to cool completely.
- Beat well until the cold icing becomes thick, then spread over the cooled cake. *Chocolate mud cake should only be frozen un-iced.
- Indulge in this marvelous cake warm with a dollop of ice-cream. Enjoy!
CHOCOLATE MUD CAKE
I got this recipe off the Australian Better Homes and Gardens website. It is a moist cake but not quite as heavy as some mud cakes I have eaten.
Provided by Sazza
Categories Dessert
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to warm (160°C).
- Brush a deep 23 cm square cake tin with melted butter or oil. Line the base and sides with baking paper, extending at least 2cm above the rim.
- Sift the flours, cocoa and bicarb soda into a large bowl. Stir in the sugar and make a well in the centre.
- Put the chocolate and butter in a pan. Add the water and stir over low heat until the butter and chocolate dissolve.
- Using a large metal spoon, gradually stir the chocolate mixture into the dry ingredients.
- Whisk together the buttermilk, oil, coffee and eggs in a large jug and add to the cake mixture. Stir until the ingredients are well combined and smooth.
- Pour the mixture into the tin and bake for 1 hour 40 minutes, or until a skewer comes out clean when inserted in the centre.
- Leave the cake in the tin to cool completely before turning out.
- To make the icing:.
- Combine the chocolate and butter in a small pan and stir over low heat until smooth.
- Cool to room temperature, stirring often, until the mixture is thick enough to spread.
- You can speed up this process by refrigerating the mixture.
- Turn the cake upside down so that the uneven top becomes the base, and spread the icing completely over the cake.
- Allow the icing to set slightly before serving.
Nutrition Facts : Calories 783.2, Fat 57.5, SaturatedFat 34.1, Cholesterol 151.1, Sodium 444.4, Carbohydrate 73, Fiber 8.4, Sugar 42.7, Protein 11.1
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