maple street co-op

Recipe
From "Maple Street Co-op News", Jun/Jul 2004

Obi Obi Mud Cake with Satin Chocolate Glaze
by Sue Verstraten

Ingredients – Cake (choose organics):
250 grams butter, chopped
200 grams dark chocolate
2 cups (440 g) rapadura sugar (or caster sugar)
1-1/3 cups (330 mL) water
1 tbsp dry instant coffee
3/4 cup (110 g) plain flour
3/4 cup (110 g) self-raising flour
1/4 cup (25 g) cocoa powder
3 eggs, beaten lightly

Ingredients – Satin Chocolate Glaze (organic):
200 grams dark chocolate, chopped
2/3 cup (160 mL) thickened cream

Method:
Preheat oven to 150° Celsius. Combine butter, chocolate, sugar, water and coffee in saucepan. Stir over low heat, without boiling, until butter is melted and mixture is smooth. Allow to cool.

Whisk the combined sifted plain and self-raising flours and cocoa into the chocolate mixture, then whisk in the eggs. Pour mixture into cake pan that's been greased and lined with baking paper, and place in oven. Bake in a slow oven for about 1-3/4 hours. Remove cake, cover with foil and allow to cool in the pan.

To make the glaze, combine the chocolate and cream in a saucepan (placed in a simmering water bath within a pan) and stir until smooth. Spread glaze over cake and allow to cool.

For the yummiest taste sensation, the cake is best served at room temperature.

[See "Cooking Up A Demonstration", Co-op News, Jun/Jul 2004]

[From "Maple Street Co-op News", June/July 2004; published by The Maple Street Co-operative Society Ltd, 37 Maple Street, Maleny, Qld 4552, Australia, tel (07) 5494 2088, email maplest.co-op@serv.net.au,
website http://www.maplestreetco-op.com.au]