beyond jelly

Mud Cake with Raspberry Meringue Buttercream Recipe

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Mud Cake
400 g butter
400 g dark chocolate
1 1/2 cups
1/2 cup cocoa
6 eggs
2 cups caster sugar
4 cups frozen raspberries
4 large egg whites
1 cup caster sugar
250 g unsalted butter
1/2 tsp vanilla extract
1 cup single cream
300 g dark chocolate
2. Place the butter and chocolate in a heavy
5. Place the eggs and sugar in the bowl of an electric mixer and beat until pale and thick
6. Add the cooled chocolate mixture to the egg mixture and fold though, then add the flour
8. Cool in tin for 20 minutes before turning out onto a wire rack to cool completely.
14. Place cream and chocolate in a heavy
16. Place one of the cake layers on your serving platter, top with a bit more than 1
19. Place in the fridge until close to serving time. Serve with raspberry coulis.