White Christmas Mud Cakes

Name: White Christmas Mud Cakes
Ingredients: 8 tbsp (1 stick) butter, coarsely chopped; 6 oz white chocolate, 4 oz coarsely chopped, 2 oz melted; 3/4 cup granulated sugar; 2/3 cup milk; 3/4 cup flour; 1/4 cup self-rising flour; 2 None eggs; 2 tbsp Cointreau; 1 tbsp powdered sugar; None None FOR THE TOPPING; 4 oz white chocolate, coarsely chopped; 2 tsp vegetable oil; 3/4 cup Rice Krispies cereal; 4 oz marshmallows with toasted coconut, chopped; 1/4 cup unsalted pistachios, coarsely chopped; 1/4 cup dried cranberries, coarsely chopped; 1/4 cup glace peaches, finely chopped, or mixed citrus peel

17 ingredients

7 steps

Ingredients

8 tbsp (1 stick) butter, coarsely chopped
6 oz white chocolate, 4 oz coarsely chopped, 2 oz melted
3/4 cup granulated sugar
2/3 cup milk
3/4 cup flour
1/4 cup self-rising flour
2 None eggs
2 tbsp Cointreau
1 tbsp powdered sugar
None None FOR THE TOPPING
4 oz white chocolate, coarsely chopped
2 tsp vegetable oil
3/4 cup Rice Krispies cereal
4 oz marshmallows with toasted coconut, chopped
1/4 cup unsalted pistachios, coarsely chopped
1/4 cup dried cranberries, coarsely chopped
1/4 cup glace peaches, finely chopped, or mixed citrus peel

Directions

1

Preheat the oven to 325°F. Grease eight 3/4-cup pudding molds or ramekins.
2

Stir the butter, chopped chocolate, granulated sugar and milk in a medium saucepan on low heat until smooth. Transfer to a medium bowl and cool for 10 mins. Whisk in the sifted flours, then the eggs. Spoon the batter into the molds, then place on a baking pan.
3

Bake for about 30 mins. Drizzle the cakes with liqueur. Turn the hot cakes, still in their molds, upside down onto a parchment paper-lined tray. Let stand overnight.
4

Cut out four 8-inch circles from a sheet of parchment paper, then cut the circles in half. Roll each half into a tight cone. Staple or tape the cones to hold their shape.
5

For the topping, stir the chocolate and oil in a small saucepan on low heat until smooth. Combine the cereal, marshmallow, nuts and fruit in a medium bowl. Stir in the melted chocolate mixture.
6

Push spoonfuls of topping firmly into the cones. Stand each cone upright in a tall narrow glass. Refrigerate the cones for about 1 hour or until set.
7

Remove the cakes from the molds. Trim the tops of the cakes to make them flat, then turn upside down onto a tray. Remove the topping cones from the paper. Secure the cones to each cake with a little of the melted chocolate. Refrigerate for 10 mins. Serve the cakes dusted with sifted icing sugar.