Chocolate Mud Cake

INGREDIENTS
400g dark chocolate, chopped
6 eggs
½ cup firmly packed brown sugar
1 cup thickened cream, whipped
2 tbsp Cointreau or fresh orange juice

METHOD
Grease a deep 19cm square cake pan, line with baking paper.
Melt chocolate in microwave, in one minute bursts on medium heat (remember to stir each time, as chocolate holds its shape when melted otherwise).
Beat eggs and sugar until thick and creamy.
Fold in combined cream and liqueur, then chocolate.
Pour mixture into pan, stand pan in baking dish with enough boiling water to come halfway up sides of pan.
Bake in moderate oven for about 1 hour, or until cake shrinks slightly from sides of pan.
Remove pan from baking dish, cool cake in pan, then refrigerate till cold.
Dust with sifted icing sugar or high quality cocoa and serve with fresh whipped cream and strawberries.

COMMENT
Also delicious as mini mud cakes - halve the recipe, cook in mini patty cases for 8 minutes. Absolutely divine!

SERVINGS
12 (30 mini-mud cakes)

SOURCE
Jules