Chocolate Lime Mud Cake

22nd April, 2015

This one is a bit of a glorified brownie, but much gooier and creamier and yummier. It was worth all the extra effort for this one and my colleagues certainly seemed to agree!

To start, the chocolate was melted in the microwave in short bursts, and the butter was stirred in until it melted along with the lime zest. I used some fresh lime juice also because I prefer my brownies the gooier the better. This was set aside to cool.

Next came the interesting part. With the eggs separated (and I find such satisfaction in doing this for some reason) the yolks were quickly beat with a third of the caster sugar to ribbon stage, quick so the sugar didn't cook the eggs. Next the whites were beaten until they begun to foam, and I added the remaining two thirds of caster sugar one tablespoon at a time until the eggs formed soft peaks. Without the aid of an electric whisk I did this all by hand until both arms felt like they would drop off. 

The egg yolk mixture was folded into the chocolate, and then this in turn was folded a third at a time into the egg whites without mixing too much to retain as much air in it. This will have a slight marbled look. Finally the flour was sifted in a tablespoon at a time and folded until combined, without over mixing. This mixture was poured into a lined cake tin and baked for twenty-five to thirty minutes until risen and crispy on top. Much like a brownie.

I cut it up into small pieces to take into work for my colleagues and it went down a treat, leaving none for me to bring home! Success.