Is chocolate mud cake a failed brownie? No, in my opinion it’s a brownie with the perfect amount of flour and that hasn’t been over cooked. I like the creamy muddy texture of the chocolate. Now, I was thinking of telling you about the ancient Aztec civilization and how they loved chocolate, how drinking chocolate was considered the drink of the gods, and how chocolate beans were used as means of payment. But I won’t, because that’s pretty much what every article about chocolate brings up. I just want to say that this recipe is as simple as it is good. You’ll get laid if you make this for your partner.
This is what you need.
- 75 g of wheat flour
- 20 g of pure cocoa powder
- 1 dl golden syrup (it’s sweetens but is also here for the final texture of the cake)
- 50 g butter
- 1/2 teaspoon of pure vanilla powder (or the seeds from one vanilla bean)
- 1 egg
- 1 dl sugar
- Crème fraîche (for those who aren’t familiar with this, it’s soured cream. It reminds of American sour cream and Russian/Polish smetana). If you don’t like crème fraîche, use whipped cream. Or why not ice-cream?
This is how you do it.
- Set the oven to 175 degrees Celsius
- Carefully melt the butter in a saucepan
- Combine with sugar, syrup and vanilla.
- Now let the butter cool before you add the egg, or else the egg will coagulate.
- Add cocoa powder and flour. Do it through a sieve, it makes the world a better place.
- Add a pinch of salt.
- Mix it thoroughly.
- Grease a baking sheet and put it into a small ovenware.
- Pour the mixture in there, and stick a thermometer into it. Trust me, you want this in order to get the perfect texture.
- When the internal temperature is 79 degrees, take it out.
- Let the cake cool a little so it sets.
- Cut it and put it on a plate. Now sprinkle the cake with just a tiny pinch of salt. Salt really brings all the chocolate flavors to life.
- Serve with the crème fraîche.
- Sprinkle some cocoa powder on top of the cream, and serve!