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How to make Mini heart mud cakes

Yield = 6
Prep time: 1:05
Cook time: 0:50
Total time: 1:55

Ingredients

  • 200g 70% cocoa dark chocolate, chopped
  • 200g butter, chopped
  • 430g (2 cups) caster sugar
  • 125ml (1/2 cup) strong espresso coffee
  • 125ml (1/2 cup) hot water
  • 80ml (1/3 cup) Frangelico or other liqueur
  • 2 eggs, lightly whisked
  • 225g (1 1/2 cups) plain flour, sifted
  • 40g (1/4 cup) self-raising flour, sifted
  • 30g (1/4 cup) cocoa, sifted
  • 80g (1/2 cup) pure icing sugar
  • Small silver cachous, to decorate

Method

  • Step 1 Preheat oven to 160C/140C fan forced and line a 20 x 30cm (base measurement) slice pan with baking paper.
  • Step 2 Place chocolate, butter, sugar, coffee, water and Frangelico in a saucepan. Stir over medium-low heat for 8-10 minutes or until chocolate melts. Pour into a large bowl. Set aside for 15 minutes to cool slightly.
  • Step 3 Add eggs to the chocolate mixture and whisk until combined. Whisk in combined flours and cocoa until smooth. Pour mixture into lined pan. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 30 minutes to cool slightly before transferring to a wire rack to cool completely.
  • Step 4 Use a 9cm heart-shaped cutter to cut out 6 mini cakes. Dust generously with icing sugar and sprinkle with silver cachous.