Hannah's Mud Cake

Hannah made this decadent cake one day and I loved it. It's incredibly rich so you only need to eat one bar to feel satisfied. I boxed some up to give to friends but I think in future I'd cook it for a few minutes longer if I wanted them to travel as they are fantastically sticky!

I've changed the recipe to include half Mayan Gold chocolate as I think it gives a sophisticated spicy flavour but if I was making these for children I'd include a bar of Green and Black's Milk Chocolate instead.

Ingredients

• 200g butter (plus extra for greasing)
• 100g Green & Black’s dark chocolate and 100g of Mayan Gold (their standard bars are 100g which makes life easy)
  
• 2 large free-range eggs
• 100g caster sugar

Method

1 Preheat the oven to 180C/160C Fan/Gas 4. Line a 30cm x 16cm baking tray with baking paper, greased and lightly floured.

2 Cube the butter and break up the chocolate. Put in a glass bowl placed over a pan of simmering water and gently melt. Remove from the pan.

3 Whisk the eggs and sugar until pale and mousse-like, then add the chocolate mixture and whisk again.

4 Pour the mixture into the baking tray and bake for 12-14 minutes. Leave to cool, then remove from the tin.


There you go, incredible easy! And if you use silicon bakeware you don't even need to faff about with greasing and lining trays. Home Bargains do a good range of bright red silicon bakeware that is far cheaper than any other I've seen and works just as well as my expensive Tefal stuff.
http://www.homebargains.co.uk/