Each month I intend to enter Dom's random recipe challenge. Each month he announces the theme and I scurry away to see what recipe I'll get. Ocassionally I actually make and post the proscribed recipe. More often than not I look at it and try to think how I'll persuade myself to eat X, Y or Z ingredient, or ponder how to cut down a savoury recipe intended for 4, 6 or more to just the required one portion. And then I give up and the intended random recipe remains in my cookery books and never makes it to the plate or to this blog.
Where is this leading I hear you asking... Well, this month Dom has set his random recipe challenge as being cookery book number 17 on the shelf. Not a problem, cookery book duly plucked off the shelf. Quite excited, as the chosen book is simply 'Chocolate'. A small book purchased from Marks and Spencer, and containing many delicious looking recipes for chocolate containing goodies - yum, what would I get?
The random page opened showed caramel choc-chip mud cakes. Oh yum indeed. So I set to making them.
Caramel Choc-Chip Mud Cakes
90g white eating chocolate, chopped
90g unsalted butter, chopped
110g light muscovado sugar
2 tbsp golden syrup
110g plain flour
35g self raising flour
40g milk chocolate, chopped
milk chocolate, to decorate (I used about 25g)
- Preheat oven to 160C/Gas 3. Grease a nine hole (125ml) friand or muffin tray (I used a similar sized tin meant for making eclairs). Line bases with baking parchment (I didn't!).
- Stir chocolate, butter, rown sugar, syrup and milk in medium saucepan, over low heat, until smooth. Cool 15 minutes.
- Whisk in sifted flours and egg. Stir in chopped chocolate. Divide between holes in prepared tin.
- Bake for about 25 minutes, then allow to cool a little in the tin before turning out onto a wire rack to cool.
- Melt the chocolate and pipe onto the cakes to decorate.
I had such high hopes for these - they smelled utterly delicious while they were baking. Afterwards they did sink slightly in the tins, which should have warned me.
When I cut into them, the texture was heavy and dense in the middle. I guess I should have expected this as there was only 35g self raising flour in the batter and lots of weighty ingredients like golden syrup. I think they were cooked through, but wasn't willing to inflict them on my testers - I have a reputation to uphold here ;-) so I sadly have no taste report for you.
If you don't mind heavy, dense, chewy centres, this may be the cake for you. But not for me. I think the recipes in the book are from the Australian Women's Weekly. Browsing their website for this recipe I came across a number of caramel mud cakes, (there are some here) some of which showed the texture I could see in mine (here) but some seemed to have a lighter texture (here). I don't actually know what mud cake texture should be like, so if anyone can enlighten me that would be great. I might make them again because they just smelled so delicious but instead of using 110g plain flour and 35g self raising, I might use 110g self raising and 35g plain.
So there we have my random fail for Dom's Random Recipe challenge.