I am loving taking the time to make/bake/cook a recipe every week for Foodie Friday. It is very exciting actually as I need to keep up with the theme too.

This week I baked for you a Muddy Chocolate Cake inspired by a cake found in Roald Dahl’s – Completely Revolting Recipes:

And here is the recipe I end up with:

Muddy Chocolate Cake

Β For the sponge:

225g plain chocolate
175 unsalted butter, softened
225h caster sugar
4 tbsp plain flour
6 eggs separated

For the Coating:

225g dark chocolate Hadleigh Maid’s Baking Buttons
225h double cream(smantana grouse)
What else you will need:
Halloween sweets
20cm cake tin
greaseproof paper
saucepan
skewer
wire rack
palette knife

Preparation:

Preheat the oven at 180C.
Grease and line the cake tin with greaseproof paper.
Melt the chocolate in a pyrex bowl , over a saucepan of simmering water or on a low heat in a microwave.
Mix in the butter and stir until melted.
Add the flour, sugar and lightly beaten egg yolks.
In a separate bowl whisk the eggs until stiff.
Gently fold half of the whites into the chocolate mixture, mixing throughly.
Then carefully fold in the remaining whites.
Bake for approx. 35 minutes. There will be a thin crust on top of the cake and if tested with a skewer the inside will appear insufficiently cooked but don’t worry as this is the character of the cake and it gets firmer as it cools. This cake is deliciously moist and light.
Leave it to cool in the tin on a wire rack.
When is cool enough then remove it from the tin and discard the greaseproof paper.
Lay it on a cake plate.Now prepare the coating.
Using a pyrex bowl again over a saucepan of simmering water melt the chocolate.
When all melted take of the simmering pan and mix in the cream.
Let it cool for 15 minutes or so and then spread over the cake.
Now let your child add the Halloween Sweets and there you have it – Muddy Halloween Chocolate Cake!

I highly recommend the Roald Dahl’s book it is so fun for the kids especially!

Happy Halloween!

 

 

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