Mississippi mud cake (for Max)

I hesitate to say any recipe’s fool-proof, but this is the nearest I’ve come to one. And, what’s more, it’s delicious.

1 tbsp instant coffee

100 gms dark (or cooking) chocolate

1/2 cup water

1 cup sugar

100 gms butter

Put in pot, & heat until chocolate’s melted and sugar’s dissolved. Allow to cool and add 2 tbsp whisky or sherry.

Meanwhile 2 large eggs with 1 tsp vanilla in a food processor.

Sift 1 1/4 cups flour and 1/2 tsp baking soda.

You now have 3 mixtures. Combine them in the food processor and process until you get a smooth, liquid cake mixture.

Line the bottom of a cake tin (23 cm) with baking paper & butter sides. Pour mixture into tin and bake at 150’C for about an hour. It’s ready when the sides of the cake shrink away from the sides of the tin.

I usually serve this dusted with icing sugar & served with whipped cream and fresh (or frozen) berries.

And serve it hoping there’ll be some left for tomorrow!

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