The inspiration for this recipe comes from a serene evening in a lavender field, where the air is infused with a calming floral scent that dances with the rich earthiness of dark chocolate. This Chocolate Lavender Mud Cake marries the luxurious depth of chocolate with the delicate floral notes of lavender, creating a dessert that is not only pleasing to the eye but also to the palate. Topped with a crunchy pistachio crumble, this cake is a true celebration of flavors.
Ingredients
For the cake:
– 200g dark chocolate (70% cocoa), chopped
– 150g unsalted butter
– 250g brown sugar
– 200ml milk
– 2 large eggs
– 200g all-purpose flour
– 50g cocoa powder
– 1 teaspoon baking powder
– 1 tablespoon dried culinary lavender
– A pinch of salt
For the pistachio crumble:
– 100g unsalted pistachios, roughly chopped
– 50g all-purpose flour
– 30g brown sugar
– 50g unsalted butter, melted
– A pinch of salt
For decoration:
– Fresh lavender sprigs
– Edible gold leaf (optional)
Instructions
Begin by preheating your oven to 160°C (320°F). Grease and line a round cake tin (approximately 8 inches in diameter) with parchment paper.
In a medium saucepan over low heat, melt the dark chocolate and unsalted butter together, stirring until smooth. Remove the pan from heat and add the brown sugar and milk, whisking until well combined. Allow the mixture to cool slightly.
In a separate bowl, whisk the eggs until frothy. Slowly incorporate the warm chocolate mixture into the eggs, stirring continuously to prevent the eggs from scrambling.
In another bowl, sift together the all-purpose flour, cocoa powder, baking powder, dried lavender, and salt. Gradually fold the dry ingredients into the wet mixture, combining until just incorporated. Be careful not to overmix; a few lumps are perfectly fine.
Pour the batter into the prepared cake tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the pistachio crumble. In a bowl, combine the chopped pistachios, flour, brown sugar, melted butter, and a pinch of salt. Mix until the ingredients form a crumbly texture.
Spread the crumble mixture on a baking sheet lined with parchment paper and bake for 10-12 minutes at 160°C (320°F) or until golden and fragrant. Stir halfway through for even browning. Remove from the oven and let cool.
Once the cake has cooled completely, generously top it with the pistachio crumble. For an artistic touch, decorate with fresh lavender sprigs and a few pieces of edible gold leaf.
Slice and serve your Chocolate Lavender Mud Cake with a scoop of vanilla ice cream or a dollop of whipped cream to complement the flavors.
This exquisite dessert is sure to impress at any gathering, igniting conversations about its unexpected yet harmonious flavor pairing. Enjoy the journey of taste as you experience the enchanting combination of chocolate and lavender!