Mud Cake with Raspberry Meringue Buttercream Recipe
beyond jelly
beyond jelly
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Ingredients

  • 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.

Instructions

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