INGREDIENTS

• 225 g butter
• 350 g dark cooking chocolate, chopped
• 1 tablespoon rum or brundy
• 1/3 cup warm water
• 5 eggs, separated 
• 1 1/4 cup caster sugar
• 1 1/2 cups ground almonds
• 2/3 cup plain flour

Ganache

• 200 g dark chocolate, chopped
• 200 g butter

INSTRUCTION

1. Preheat oven to moderate 150°С. Brush a deep 20 cm round tin with oil or melted butter, line base and sides with baking papa. Melt butter and chocolate in pan over low heat; add water, stir until smooth. Remove from heat, cool.

2. Beat yolks and sugar in large bowl until thick and pale. Using metal spoon, fold in chocolate mixture, then combined almonds and flour. Stir until smooth: add liquor. Beat egg whites in separate bowl until soft peaks form; fold into mixture. Spoon into prepared tin; smooth surface. Bake 1 hour or until skewer comes out clean when inserted into centre. Leave cake in tin 20 minutes then turn onto wins rack to cool.

3. To make Ganache: Melt chocolate and butter in pan over low heat; stir until smooth. Cool; stir occasionally until spreadable. Spread a third of Ganache on lop and another third around sides of cake. Pipe rosettes or swirls around outer edges.

Download Printable Classic Chocolate Mud Cake with Ganach Recipe (PDF) 

https://drive.google.com/open?id=1Ia-7jPQ1lE6mJJDBgvLY25KBmQ4uzyop