Rocky Road Mud Cakes with Hot Fudge Sauce

gredients

• 100g dark chocolate, chopped
• 100g butter, chopped
• 3/4 cup caster sugar
• 2/3 cup boiling water
• 2 teaspoons instant coffee
• 3/4 cup plain flour, sifted
• 2/3 cup self-raising flour, sifted
• 2 tablespoons cocoa powder
• 1 egg, lightly beaten
• 1/2 cup torn marshmallow pieces
• 2 x 53g Snickers chocolate bars, sliced

• Hot fudge sauce

• 180g dark chocolate, chopped
• 1/2 cup thickened cream

Method

1. Preheat oven to 150°C/130°C fan-forced.
2. Grease a 6-hole, 180ml-capacity, Texas muffin pan. Place chocolate, butter, sugar, boiling water and instant coffee in a saucepan over medium heat. Cook, stirring for 5 minutes or until butter and chocolate are melted and mixture is smooth. Remove from heat. Cool 10 minutes.
3. Stir in sifted flours, cocoa powder and egg until well combined. Pour mixture into muffin pan, distributing it evenly. Bake for 30-35 minutes or until a skewer inserted into the centre of 1 cake comes out with crumbs clinging. Cool in pan for 20 minutes. Transfer to a wire rack.
4. To make hot fudge sauce, place chocolate and cream in a small microwave-safe bowl. Microwave on High (100%) for 1 minute or until smooth, stirring with a metal spoon halfway during cooking.
5. Top warm cakes with marshmallows and snickers. Drizzle with hot fudge sauce. Serve.