Tia Maria Mud Cake

I couldn’t fit all the words in the title, but perhaps the most important thing about this cake is that it’s Gluten Friendly. I say ‘friendly’ rather than ‘free’ because neither chocolate or Tia Maria are certified gluten free, however I am able to consume both without any ‘issues’.

 

Ingredients – Berry Topping

  • Blueberries
  • Cherries
  • Tia Maria

Method – Berry Topping

  • Wash berries and place in a stainless steel bowl
  • Cover with Tia Maria
  • Refrigerate overnight, stirring whenever you can
Blueberries & Cherries in Tia Maria

Blueberries & Cherries in Tia Maria

Ingredients – Cake

  • 200 grams chocolate (I use nestle chocolate buds)
  • 50 grams butter
  • 50 grams mascarpone cheese
  • 4 eggs
  • 1/2 cup sugar
  • 150 grams almond meal
  • 100 grams gluten free self raising flour mix
  • 60 ml tia maria

Method – Cake

  • Melt chocolate and butter together over a water bath, whisk until blended
  • Remove from heat and add Tia Maria and marscarpone, whisk until blended, allow to cool
  • Separate egg whites from egg yolks, putting whites into a clean stainless steel bowl
  • When the chocolate mixture is cool, add yolks and mix
  • Then add all dry ingredients and mix
  • Whisk (by hand or electric mixer) egg whites until soft peaks form – that is until the whites can hold their shape.
  • Add sugar and whisk for a few more seconds until blended.
  • Fold the egg whites through the chocolate mixture. Do this gently by rolling the edges into the middle until the whites have disappeared into the mixture.
  • Bake at 180 degrees Celcius for 45 minutes (or slightly longer if you use a deep cake tin as opposed to the flat one used here)
  • Place a skewer into the centre and if it comes out clean the cake is cooked.
  • Allow to cool before icing.
  • Optional: Poke some holes in the cake and pour Tia Maria over it to moisten even more

 

Tia Maria and Chocolate Gluten Friendly Mud Cake

Tia Maria and Chocolate Gluten Friendly Mud Cake – a square has been cut from this cake to show the delicious mud texture inside the cake and to allow even more tia maria to be injected into the cake (optional of course). The cut out square was placed on top to create a decadent tower of cake and to allow the berries to fall naturally into the space for serving.

 

Ingredients – Icing

  • 400 grams marscipone
  • 100 grams dark chocolate
  • 400 grams icing sugar
  • 2 tablespoons powdered/instant coffee or make a thick paste from brewed coffee

Method – Icing

  • Melt chocolate over a water bath
  • Remove from heat, cool slightly, add marscipone
  • Whisk until creamy and blended
  • Add coffee
  • Add icing sugar a small amount at a time until all blended
  • Smother the cake with icing
Tia Maria and Chocolate Gluten Friendly Mud Cake

Tia Maria and Chocolate Gluten Friendly Mud Cake

 

To Serve

  • Once the icing had set, I poured the berries and tia maria mix over the cake, using the excess tia maria to serve on the side like a sauce
  • Because that wasn’t enough decadence for Xmas, I also added some white and dark chocolate flakes over the top.
Tia Maria and Chocolate Gluten Friendly Mud Cake

Tia Maria and Chocolate Gluten Friendly Mud Cake served with cherries and blueberries with shaved chocolate and tia maria garnish

 

Author: admin

Share This Post On