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desserts-baking

Dark Chocolate Hazelnut Mud Pie

Ultimate crowd pleaser & a snip to make!

60 8
Dark Chocolate Hazelnut Mud Pie | DonalSkehan.com, Ultimate crowd pleaser & a snip to make!

desserts-baking

Dark Chocolate Hazelnut Mud Pie

Ultimate crowd pleaser & a snip to make!

60 8
Wednesday, April 16, 2014

For the cake:

225g dark chocolate (70% cocoa solids), finely chopped

125g butter, diced

175g caster sugar

1 tsp vanilla extract

100g ground almonds

6 large eggs, separated

For the chocolate glaze

100g of good quality dark chocolate

30g of butter

50g of icing sugar, sifted

75ml of double cream

75g of hazelnuts, toasted and roughly chopped

 

20cm diameter spring-form tin

Large heatproof bowl

Medium saucepan

Standing food mixer (or use an electric hand-held mixer in a bowl)

Wire rack

Medium heatproof bowl

Medium saucepan

60 mins
Serves 8

A deep dark chocolate cake is the perfect dessert to celebrate any occasion. This one is unique in that it doesn’t require flour to bind it and instead relies on ground almonds which makes it gluten free but also results in a rich and moist finish. With a glossy chocolate glaze and a topping of toasted hazelnuts this cake will be a true showstopper at any dinner party! And if you use GF chocolate this is suitable for coeliacs!

 

Preheat the oven to 180°C/350°F/Gas Mark 4 and line a 20cm diameter spring-form tin with baking parchment.
For the mud pie, melt the chocolate and butter in a large heatproof bowl sitting over a saucepan of barely simmering water. Remove the bowl from the heat and mix in the sugar, vanilla extract and ground almonds with a spatula. Stir through the egg yolks, one at a time, mixing after each addition, until you have a thick batter.
Put the egg whites in a standing food mixer (or use an electric hand-held mixer in a bowl) and whisk the egg whites until stiff peaks form. Add the egg whites to the chocolate batter and fold through gently until just combined.
Pour the chocolate batter into the prepared cake tin and place in the oven to bake for about 35 minutes until it is firm but with a slight wobble. Remove the cake from the oven and allow it to sit on a wire rack to cool in its tin. Before removing the tin to cool completely.
Melt the chocolate and butter in a bowl sat over a pan of just simmering water. When melted, remove from the heat, whisk in the icing sugar and the cream. Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface. Pour over the chocolate mud pie and then sprinkle with hazelnuts. Leave to set before slicing and serving.
60 mins
Serves 8

Ingredients

For the cake:

225g dark chocolate (70% cocoa solids), finely chopped

125g butter, diced

175g caster sugar

1 tsp vanilla extract

100g ground almonds

6 large eggs, separated

For the chocolate glaze

100g of good quality dark chocolate

30g of butter

50g of icing sugar, sifted

75ml of double cream

75g of hazelnuts, toasted and roughly chopped

 

You'll Need

20cm diameter spring-form tin

Large heatproof bowl

Medium saucepan

Standing food mixer (or use an electric hand-held mixer in a bowl)

Wire rack

Medium heatproof bowl

Medium saucepan

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  • http://www.blogcurator.blogspot.com/ Dervla @ The Curator

    ok, that is an insanely good looking cake … happy easter!

  • Catherine Coast

    Love the Video! Making the cake this weekend :)

  • mommicaliphs

    Hi Donal! Amazing amazing recipe! Surprised myself when it turned out really really well

    • http://www.donalskehan.com/ Donal Skehan

      Great to hear!

  • http://www.donalskehan.com/ Donal Skehan

    Hi Iryna! I used ground almonds in this recipe as it gives the batter a lovely texture and flavour. Best of luck with all the baking :)

  • http://www.donalskehan.com/ Donal Skehan

    So great to hear!

  • Laurentia Ploeger

    Cake is in the oven now..!!!

    • http://www.donalskehan.com/ Donal Skehan

      Hope you like it :)

  • http://www.donalskehan.com/ Donal Skehan

    Ooh yes I’ll have to try them out!

  • http://www.donalskehan.com/ Donal Skehan

    You could give it a go. Maybe try half and half but make sure the hazelnuts are ground to a similar consistency as the almonds so that it all binds together well.

    Let me know how it turns out! :)

  • Mumof4

    I have made this cake a few times and it’s a big hit every time.
    On the last two occasions though it has been really gooey in the middle.
    I haven’t changed anything so what could be going wrong?
    Also is there anything I can do to avoid having to make another cake!

    • http://www.donalskehan.com/ Donal Skehan

      This can be purely down to oven temperature and timing. If it’s still a bit gooey after the recommended time, just leave it in for a couple of minutes longer. Hope that helps. :)

  • Anonymous

    Looks delicious. Suggestion. One problem for Amercians. Don’t measure in grams or milligrams. Maybe add conversion too? Thanks

  • takajou

    well I just made it >.<
    I hope they'll like it
    thanks for the awsome recipes ♥♥
    a fan from Algeria ♥ Donal ♥

  • Elies Lie

    Hi Donal! i’m done making this cake today for my son bday! Sooo yummy! better than store bought :) “problem” is why is my cake start to falling down aka shrink when it cool? it risen enough when i take it out from the oven… hope you can help me, becoz i planning to make this cake again to share at the church… many thanks!

  • momo

    The dark chocolate, do you need the baking chocolates or any would work?

    • http://www.donalskehan.com/ Donal Skehan

      I would recommend dark chocolate (70%) as I find you get the best results with that but you can definitely use other chocolates if you prefer. :)

  • Maria

    Dear Donal,

    Thank you so much for this wonderful recipe and the video! I made this cake today and was so afraid that it would collapse in the oven (I’ve always sucked at folding beaten egg whites into batter so I always avoided this technique…). And now I have this wonderful chocolate cake without flour or baking powder, beautifully risen like yours in the video. Thank you for demonstrating us how to fold in the batter and how the beaten egg whites should look before being folded in. I used Kahlua coffee liqueur instead of hazelnut because my friend, who will get the cake tomorrow, loves coffee more than life haha. Please keep up the good work! (and sorry for the bad picture…)

    Greetings from Vienna!

    • http://www.donalskehan.com/ Donal Skehan

      Looks great! Delighted you gave it a go!