The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chocolate mud cakes with chocolate and mandarin ice-cream

You'll need

330 gm (1½ cups) caster sugar 100 gm dark chocolate (64% cocoa solids), finely chopped 60 ml orange liqueur 2 egg yolks 60 gm Dutch-process cocoa 40 gm plain flour 4 eggwhites 2 mandarins, peeled and segmented   Chocolate mandarin ice-cream 400 ml pouring cream 200 ml milk 2 mandarins, juice and peel only 30 ml orange liqueur 4 egg yolks 55 gm (¼ cup) caster sugar 200 gm dark chocolate (64% cocoa solids), finely chopped


  • 01
  • For chocolate mandarin ice-cream, combine cream, milk, mandarin juice and peel and orange liqueur in a saucepan and bring just to the simmer over low heat, then turn off heat and stand for 10 minutes to infuse. Combine yolks and sugar in bowl, whisk until pale, then add to cream mixture, whisk to combine and cook over medium heat, stirring frequently, for 4-5 minutes or until mixture coats the back of a spoon. Add chocolate, whisk until smooth, remove from heat and strain into a bowl placed over iced water and refrigerate until cold. Freeze in an ice-cream maker according to manufacturer’s instructions, then freeze until required. Makes about 1 litre.
  • 02
  • Preheat oven to 160C. Combine 165gm sugar, chocolate, liqueur and ¼ cup hot water in a heatproof bowl placed over simmering water, stirring occasionally until smooth. Remove from heat, add egg yolks and mix to combine, then fold in flour and cocoa.
  • 03
  • Whisk eggwhites using an electric mixer until soft peaks form, add 55gm sugar and whisk to combine, then fold through chocolate mixture. Place 6 buttered 6cm-high 7.5cm-diameter metal ring moulds (see note) on a baking paper-lined oven tray and divide mixture among them. Bake for 12-15 minutes or until risen and firm to the touch, remove from oven and cool in rings.
  • 04
  • Meanwhile combine remaining sugar, orange liqueur and ½ cup water in a saucepan and stir over low-medium heat until sugar dissolves, add mandarin segments and simmer for 20 minutes or until segments are translucent. Cool in syrup.
  • 05
  • To serve, unmould cakes, and serve with mandarin segments and syrup and chocolate-mandarin ice-cream to the side.
Note Metal ring moulds are available from specialty cookware stores. If unavailable, use ¾ cup-capacity metal dariole moulds.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Apr 2007

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.