Citrus mud cake

Citrus mud cake

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Citrus mud cake

The ingredient of Citrus mud cake

  1. 2 teaspoons finely grated lemon rind
  2. 2 teaspoons finely grated lime rind
  3. three teaspoons finely grated orange rind
  4. 350g butter, chopped
  5. 180g white chocolate, chopped
  6. 2 cups caster sugar
  7. 2 teaspoons vanilla extract
  8. 1 half cups milk
  9. three eggs
  10. 2 cups undeniable flour, sifted
  11. three/four cup self-elevating flour, sifted
  12. orange slices, to serve
  13. 360g white chocolate, chopped
  14. 2 teaspoons finely grated lemon rind
  15. 2 teaspoons finely grated lime rind
  16. 2/3 cup bitter cream

The instruction how to make Citrus mud cake

  1. Preheat oven to 160u00b0C/one hundred fortyu00b0C fan-forced. Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with 2 layers of baking paper.
  2. Combine lemon, lime and orange rind, butter, chocolate, sugar, vanilla and milk in a saucepan over low warmth. Stir until clean. Transfer to a large bowl. Cool for 10 minutes.
  3. Add eggs. Stir to mix. Add plain flour and self-raising flour. Stir to combine. Pour combination into prepared pan. Bake for two hours or till a skewer inserted within the centre has moist crumbs clinging. Stand in pan for 10 mins. Turn out onto a wire rack to cool.
  4. Make ganache: Place chocolate, lemon rind and lime rind in a heatproof bowl. Place bowl over a pan of simmering water. Cook, stirring, for 4 to five mins or until melted. Remove from heat. Stir in bitter cream. Refrigerate for 30 to 40 minutes or until thick sufficient to unfold. Spread over top and sides of cake. Stand for 10 mins or till ganache is ready. Serve with orange slices.

Nutritions of Citrus mud cake

fatContent: 604.67 calories
saturatedFatContent: 35 grams fat
carbohydrateContent: 22 grams saturated fat
sugarContent: 64 grams carbohydrates
fibreContent: 47 grams sugar
proteinContent:
cholesterolContent: 8 grams protein
sodiumContent: 113 milligrams cholesterol

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