The first time I experimented with a mud cake, I was taken aback by how a simple mix of chocolate and moisture could create such a rich, indulgent dessert. It was during one of my late-night baking sessions when I discovered the magic of using a sous vide for achieving the perfect consistency. The result was a beautifully dense cake that was moist and packed with flavor, and I couldn’t wait to elevate it further with a raspberry coulis and whipped coconut cream. Let’s dive into this innovative take on a classic mud cake!
Ingredients
For the Chocolate Mud Cake:
– 200g dark chocolate (70% cocoa), chopped
– 250g unsalted butter, cubed
– 300g granulated sugar
– 200g brown sugar
– 4 large eggs
– 1 tsp vanilla extract
– 150g all-purpose flour
– 50g cocoa powder
– 1/2 tsp baking powder
– 1/4 tsp salt
For the Raspberry Coulis:
– 250g fresh or frozen raspberries
– 50g granulated sugar
– 1 tbsp lemon juice
For the Whipped Coconut Cream:
– 400ml canned coconut cream, chilled overnight
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
Instructions
To make the Chocolate Mud Cake, begin by preheating your sous vide to 85°C (185°F).
In a heatproof bowl, combine the chopped dark chocolate and cubed butter. Place the bowl over a pot of simmering water to create a double boiler. Stir until melted and smooth. Remove from the heat and let it cool slightly.
In a separate mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Gradually fold in the melted chocolate mixture until smooth.
Sift the all-purpose flour, cocoa powder, baking powder, and salt into the wet ingredients. Gently fold the dry ingredients into the chocolate mixture until just combined, being careful not to overmix.
Pour the batter into a prepared silicone mold (which can withstand sous vide cooking) and seal it tightly with plastic wrap to prevent water from seeping in.
Submerge the mold in the preheated sous vide bath and cook for 2 hours. Once cooked, remove the mold from the water and let it cool to room temperature.
While the cake is cooling, prepare the raspberry coulis. In a saucepan, combine the raspberries, granulated sugar, and lemon juice over medium heat. Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove the seeds. Allow the coulis to cool.
For the whipped coconut cream, take the chilled coconut cream and scoop out the solidified cream into a mixing bowl, discarding the liquid. Add the powdered sugar and vanilla extract. Using a hand mixer, whip until fluffy and smooth.
Once the chocolate mud cake has cooled completely, carefully remove it from the silicone mold. Slice it into generous portions and serve with a drizzle of raspberry coulis and a dollop of whipped coconut cream on top.
Enjoy the rich, velvety texture of the mud cake, complemented by the tartness of the raspberry coulis and the luscious coconut cream. This dessert is sure to impress your guests and elevate any occasion!