Subj : Ruby Tandoh's Chocolate Lime Mud Cake To : All From : Ben Collver Date : Thu May 16 2024 09:17:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ruby Tandoh's Chocolate Lime Mud Cake Categories: Cakes Yield: 8 Servings 150 g Dark chocolate 125 g Salted butter; cubed 3 Limes; zest of 3 lg Eggs; separated 200 g Caster sugar 70 g Plain flour This cake rises spectacularly in the oven and sinks a little as it cools, resulting in a fractured, sugary crust. The recipe makes just the right amount of batter for a 22 cm tin. Preheat the oven to 170°C/335°F/gas mark 3. Grease and line the cake tin, preferably a loose-bottomed one. Gently melt the chocolate either in short bursts in the microwave or in a bowl over a pan of simmering water (don't let the bowl touch the water). Stir the butter and zest into the chocolate, heating for a short while longer if necessary, until the butter is melted. Set aside to cool a little. Whisk together the egg yolks with 100 g caster sugar until thick, creamy and far paler in colour. It s the right consistency when the mixture falling from the whisk leaves a ribbon on the surface of the mix. Make sure you whisk the yolks and sugar together promptly if the sugar just sits on top the yolks it will cook the egg, resulting in rubbery bits of yolk. In a clean, dry bowl, with an equally clean, dry whisk, beat the egg whites until completely foamy. Continue to whisk, adding the remaining 100 g sugar, 1 tb at a time. Whisk well between each addition of sugar. The mixture will become thicker and glossier until slowly lifting the whisk out of the mixture leaves a soft peak a tapering curl of meringue, slightly droopy at its tip. Fold the egg yolk mixture into the chocolate. Now fold a third of this chocolatey mixture into the whites. As soon as this is basically combined but still marbled, add the next third, and so on. Sift in half the flour. Gently fold until nearly combined, then sift in the remaining flour and fold until just homogenous. The most important thing here is to keep as much air as possible in the batter gently cut through with the spoon, don't beat it and mix only until just combined. Spoon the batter into the prepared cake tin and bake for 30-35 minutes. Let it cool in its tin before releasing. Recipe by Ruby Tandoh Recipe FROM: MMMMM .