- 100g dark chocolate min 55%
- 1 tbsp of butter
- 150g sweet chestnut puree (mine had a hint of vanilla)
- 15 g of sugar
- A pinch of salt
- 1 heaped tbsp of candied peels, finely diced
- 2 eggs
There are moments where we just don’t know what to do and what to choose. I’m facing one of those! A lack of inspiration, many options and no idea what to do or where to go.
These days, I have to clear my pantry and use some of those thing I usually make ahead, waiting for an inspiration to use them, such as pistachio powder, or candied peels (orange and lemon), or those “Kumquat confits” that I’ve been working on for about 6 days to get the final result, without having the chance to use them.
This chocolate mud cake is a result of a few combinations. I have to tell you that I went by feeling, I just used the chestnut puree because it was there but also it’s less artery-dammaging than a lot of butter. Not that this recipe is for people on calorie-diet. It’s mostly for those in need of chocolate.
If you want a runny cake, bake it for 20 min, of you want a cake like in the picture, bake for 30 min.
For 2 to 4 persons
Prep: 10 min – baking: 30 min
Melt the chocolate with butter in bain-marie.
Beat the eggs with the rest of the ingredients. Add the chocolate chestnut mixture.
Bake at 150 degrees C for about 30 min. serve warm to cold, to your liking, with whipped cream, a white chocolate ganache, ice-cream or a nice berry coulis.