Can you melt chocolate?
Can you whisk batter?
Can you turn on your oven?
If you can do all those things, then you can totally make this cake.
It is that easy.
We used to make this recipe when I was a kid. A week or so ago my dad asked me if I remember this cake, and if we still had the recipe.
After a lot of searching, I eventually found it written into my old cookbook from when I was young. There were a whole bunch of things in there I had forgotten about that I don’t bake anymore. Like jam drops. And rock cakes.
Thank god for this blog for keeping my recipes organized. Because I don’t even know where this recipe originally came from, so I can’t link it back.
But boy is this cake good (and easy!). It is thick, chocolate-y and fudgy. Almost elegant in its simplicity and richness. To all those chocoholics out there, this is for you.
FLOURLESS CHOCOLATE HAZELNUT MUD CAKE
250g dark chocolate
250g unsalted butter
200g caster sugar
9 eggs
250g hazelnut meal
Preheat the oven to 180 C and line a 23cm (9 inch) round spring-form pan with baking paper.
In a double saucepan or in a metal bowl placed over a pot of simmering water, melt the chocolate and the butter.
Remove from the heat and stir in the caster sugar.
Whisk in the eggs, one at a time, then stir in the hazelnut meal.
Pour into the prepared tin and bake for 1 hour and 10-20 minutes, until the cake is set in the center. Serves 10-12.
Coco wanted some cake, too.
