Chocolate and cherry nougat mud cake

Chocolate and cherry nougat mud cake

Chocolate and cherry nougat mud cake

Chocolate and cherry nougat mud cake is taste the spirit of christmas.

Preparation Time 20 minutes/Cooking Time 30 minutes

serves: 10

Ingredients of Chocolate and cherry nougat mud cake

Melted butter, to grease

100g unsalted butter, cubed

100g good-quality dark chocolate, broken into pieces

80g (1/2 cup, lightly packed) brown sugar

2 tbs water

2 tbs cocoa powder

2 eggs, at room temperature, lightly whisked

40g (1/4 cup) self-raising flour

2 tbs plain flour

chocolate cherry nougat

285g (1 1/4 cups) sugar

160ml (2/3 cup) glucose syrup (Colonial Farms brand)

2 tbs water

2 egg whites, at room temperature

200g good-quality dark chocolate, chopped

200g red glace cherries, rinsed, patted dry with

paper towel, finely chopped

Description of Chocolate and cherry nougat mud cake

1.Preheat oven to 160°C. Brush an 18cm (base measurement) springform pan with the melted butter to lightly grease. Line the base and side with non-stick baking paper.

2.Place the unsalted butter, chocolate, sugar and water in a medium saucepan. Sift cocoa powder into the pan. Heat over medium-low heat, stirring with a wooden spoon, until mixture is smooth and combined. Remove from heat and set aside for 10 minutes to cool. Stir eggs into the chocolate mixture. Sift self-raising and plain flours over the chocolate mixture and mix until well combined. Spoon the mixture into the prepared pan and smooth the surface. Bake in preheated oven for 25 minutes or until a skewer inserted in the centre of the cake comes out with crumbs attached.

3.Meanwhile, to make nougat, place sugar, glucose and water in a small saucepan. Stir over medium-low heat, brushing down the sides of pan occasionally with a pastry brush dipped in warm water, until the sugar dissolves (this will take about 8-10 minutes). Fill the sink with 10cm of cold water.

4.Melt the chocolate in a bowl over a saucepan of simmering water or double saucepan (making sure the bowl doesn't touch the water), stirring often, until the chocolate melts. Remove from the heat, leaving the bowl over the pan to keep the chocolate warm and melted.

5.Place a sugar (candy) thermometer in pan. Increase heat to high and bring to the boil. Reduce heat to medium-high and boil, uncovered, without stirring. Place egg whites in a large, clean, dry heatproof bowl. When the syrup reaches about 120°C, use the whisk attachment on an electric stand mixer to whisk the egg whites on medium-high until firm peaks form.

When the sugar syrup reaches 140°C, immediately remove the pan from the heat and place the base of the pan in the sink of cold water for 5 seconds or until the bubbles subside.

6.With the electric mixer on medium speed, slowly pour the hot syrup into the egg whites in a thin steady stream. Once all the syrup is incorporated, whisk for a further 2 minutes or until the mixture is thick and glossy.

Add the warm chocolate and use a wooden spoon to quickly mix until well combined. Stir in the cherries and pour immediately over the warm cake, using a spatula to scrape down the side of the bowl. Use the spatula or the back of a spoon dipped in warm water to smooth the surface. Set aside for 3 hours or until the nougat mixture sets.

7.Use a knife dipped in hot water and then quickly dried to cut the cake into wedges to serve.

Notes & tips for Chocolate and cherry nougat mud cake

Store this cake in an airtight container in a cool place for up to 1 week.

Source - taste.com.au