Black Gold

There is a patisserie called MyDarlings on the corner of Lynnwood and Brooklyn street. I had never noticed its blue-and-black striped exterior even though I had driven past it hundreds of times. And then, on a revolutionary day, my mother and I had wanted to go to Aroma coffee but it was full so we discovered MyDarlings, which is right next door to the coffee shop.

On that day we shared one of their mud cakes, and if ever I would be served the death penalty it would be on my last-meal list. Outside it looks like an ordinary chocolate muffin, but when you take a bite it is gloriously pudding-like inside and very decadent. And somehow the outside-cakey-consistency works fantastically with the chocolate-mousse interior.

Since then I have been trying to recreate the mud pie, but have never really succeeded. There is one recipe though that comes quite close, namely this one for Miniature Chocolate Mud Pies. I have baked it once in SA and now tried it again as a Christmas dessert.

Here is the original recipe with my adaptations in brackets:


1 cup chocolate wafer crumbs (I used choc butter cookies)
1/2 cup cocoa powder
1 tbsp water
2 tbsp all purpose flour
2 tsp vegetable oil
2 1/2 oz light cream cheese
2 tbsp chocolate chips (normal 70% chocolate, chopped)
2 large eggs
2 tbsp hot water
1/4 cup low fat sour cream
1 tsp instant coffee
3 tbsp corn syrup (or golden syrup)
1 cup brown sugar
1 tsp vanilla


1. Preheat oven to 350 F (180°C). Spray a 12 cup muffin tin with vegetable oil.

On the left: molten chocolate and coffee mix. On the right: crushed chocolate cookies. 

2. In small bowl combine chocolate chips, water and coffee.  Microwave for 40 seconds or just until chocolate begins to melt.  Stir until smooth. (Instead of microwaving everything I simply let the mixture stand for a few minutes and the heat from the water automatically melts the chocolate)

3. In small bowl combine wafer crumbs, water and oil until mixed.  Divide and pat into bottom of muffin tins. (I added some of the chopped chocolate pieces)

4. In bowl or food processor add sugar, cocoa, flour, cream cheese, eggs, sour cream, corn syrup and vanilla.  Puree until smooth.  Add chocolate mixture and puree until smooth. 

5. Divide among muffin cups and bake for 12 minutes or just until centre is still slightly loose.  Cool and chill before serving.  Remove from tin with a knife. 

Hmmm delicious :)





Per serving:
• Calories 220 • Protein 3.6 g • Carbohydrates 30 g • Fiber 1.5 g • Total fat 5.8 g • Saturated fat 2.1g • Cholesterol 23 mg • Sodium 62 mg
• prep time 15 minutes
• bake time 12 minutes
• make ahead Can be baked 2 days in advance and refrigerated.