Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mississippi mud cakes


You'll need

380 gm caster sugar 280 ml milk 250 gm butter, coarsely chopped 240 gm dark chocolate (70% cocoa solids), finely chopped 50 ml Bourbon 270 gm plain flour 40 gm Dutch-process cocoa, plus extra for dusting ½ tsp baking powder 2 eggs To serve: heavy cream (45% milk fat)   Chocolate-Bourbon sauce 220 gm (1 cup) caster sugar 160 gm dark chocolate (70% cocoa solids), finely chopped 50 ml Bourbon

Method

  • 01
  • Preheat oven to 160C. Combine sugar, milk, butter, chocolate and Bourbon in a bowl and stir occasionally over simmering water until smooth (2-3 minutes), then cool to room temperature. Sieve over flour, cocoa and baking powder, whisk to combine, then whisk in eggs. Pour into eight 250ml dariole moulds, buttered, floured and lined on the base with baking paper, filling to 1cm below tops (there may be a little mixture left over). Bake until a skewer withdraws clean (25-30 minutes). Cool in tins, then run a small knife around sides of cakes and turn out.
  • 02
  • For chocolate-Bourbon sauce, stir sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until dark caramel (4-5 minutes), remove from heat and add 80ml water (be careful as hot caramel may spit). Return to heat, add chocolate and Bourbon, stir until smooth and set aside.
  • 03
  • Preheat oven to 180C. Place cakes on an oven tray lined with baking paper and warm though in oven (5-10 minutes). Dust with cocoa and serve with chocolate-Bourbon sauce and thick cream.

It's said that these cakes - ubiquitous on café menus in the 1980s - take their name from their resemblance to the muddy waters of the mighty Mississippi River. This recipe is based on the classic Women's Weekly recipe, but we've added a good slug of Bourbon to warm things up a little. A fudgy chocolate-Bourbon sauce and a dollop of thick cream round things off perfectly.


At A Glance

  • Serves 8 people
GT
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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Featured in

Aug 2011

You might also like...

Sausage rolls

recipes

Kourabiedes

Strawberry recipes

recipes

Little almond crostate with roast pears

A-Class Cookies

recipes

Rhubarb and raspberry crostata

Honey recipes

recipes

Chestnut cakes with raisins, pine nuts and honey

Christmas ham recipes

recipes

Apple and mascarpone torta

Pretty in pink recipes

recipes

Chocolate and hazelnut zuccotto

Winter tart recipes

recipes

conversion tool

 
get the latest news

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

×