Oceanic Chocolate Mud Cake

Ingredients

In this Oceanic adaptation of the Torta Pistocchi, we have incorporated ingredients and flavors commonly found in Oceanic cuisine. The addition of coconut milk adds a tropical twist to the cake, while macadamia nuts provide a unique crunch. These modifications enhance the original recipe, infusing it with the essence of Oceanic flavors. We alse have the original recipe for Torta Pistocchi, so you can check it out.

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 4 large eggs 4 large eggs
• 200ml (¾ cup) coconut milk 200ml (¾ cup) coconut milk
• 100g (1 cup) macadamia nuts, chopped 100g (1 cup) macadamia nuts, chopped
• 1 tsp baking powder 1 tsp baking powder
• ½ tsp salt ½ tsp salt
• For the chocolate ganache: For the chocolate ganache:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 200ml (¾ cup) heavy cream 200ml (¾ cup) heavy cream

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 6g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Set aside to cool slightly.
3. 3.
   In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. 4.
   Add the eggs, one at a time, beating well after each addition.
5. 5.
   Gradually add the melted chocolate to the butter mixture, mixing until well combined.
6. 6.
   In a small bowl, whisk together the flour, baking powder, and salt.
7. 7.
   Alternately add the flour mixture and coconut milk to the chocolate batter, beginning and ending with the flour mixture. Mix until just combined.
8. 8.
   Fold in the chopped macadamia nuts.
9. 9.
   Pour the batter into the prepared cake pan and smooth the top.
10. 10.
    Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
11. 11.
    Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
12. 12.
    For the chocolate ganache, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until smooth and glossy.
13. 13.
    Pour the ganache over the cooled cake, allowing it to drip down the sides.
14. 14.
    Let the ganache set for a few minutes before serving.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture.
• Macadamia nuts — Toast the macadamia nuts before chopping them to enhance their flavor and crunch.

Tips & Tricks

• For an extra tropical touch, sprinkle shredded coconut on top of the ganache.
• Serve the cake with a scoop of coconut or vanilla ice cream for a delightful contrast of flavors.
• If you prefer a less sweet cake, use semi-sweet chocolate instead of dark chocolate.
• To make the cake gluten-free, use a gluten-free flour blend.
• If macadamia nuts are not available, you can substitute them with chopped almonds or hazelnuts.

Serving advice

Serve the Oceanic Chocolate Mud Cake at room temperature for the best texture and flavor. Cut into slices and garnish with fresh berries or a dusting of cocoa powder.

Presentation advice

Place the cake on a decorative cake stand or serving platter. Drizzle some extra chocolate ganache on the plate for an elegant touch. Add a sprig of mint or a tropical flower as a garnish.