Coffee Mud Cakes Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
Butter four deep wells of a muffin tin, and sprinkle some coffee powder into each. In a pan, gently melt half of each of the chocolates with the butter until smooth. Stir in 50g sugar, then take off the heat and cool for a few minutes. Stir in the coffee, egg yolk, vanilla and flour. Beat the egg whites until foamy and thickened. Add 1 tbsp sugar and whisk until it forms shiny soft peaks. Take care not to over whisk. Stir about 1/3 of the egg whites into the chocolate batter to loosen, then carefully fold in the rest of the whites using a large metal spoon or a spatula. Spoon into the tin, then bake at 180 degrees C for 10-12 minutes or until the cakes are just starting to dome in the middle. Cool the cakes in the tin for 15 minutes. In a pan, melt the remaining chocolates and golden syrup together with 3 tbsp hot water, and whisk until smooth. Turn out the cakes and serve warm in a puddle of the syrup and topped with ice cream.

Method:
Bring half the cream to the boil in a small saucepan with the teabags and leave to infuse, gently pressing the teabags to release all the flavor. Leave to cool completely, and then give the teabags a final squeeze before removing them. Pour the cream into a bowl with the custard and mix together. Lightly whisk the remaining cream and fold through the custard mixture. Freeze the mixture, whisking well every couple of hours until completely frozen.
For the biscuits, caramelize the sugar to golden caramel. Stir in the biscuit crumbs. Immediately tip onto a tray lined with silicon sheet and leave to harden. Break into small pieces and tip into a food processor, then blitz until the texture of rough crumbs again. To serve, put a pile of crumbs in the middle of each plate and top with a quenelle or scoop of tea ice cream.

Method:
Cut a piece of sponge about 5mm thick to fit a loaf tin and trim off any dark edges. Line the loaf tin with a double layer of cling film and push the sponge into the base. Spoon a layer of mango ice cream into the tin; flatten the surface using the back of a spoon and freeze for 10 minutes. Repeat using the vanilla ice cream, then add another layer of sponge. Melt the chocolate and pour it over the second layer of sponge. Freeze for 10 minutes, and then carefully add a layer of raspberry or pineapple ice cream in the same way, followed by a final layer of sponge. Cover with cling film and freeze. Turn the ice cream cake out of the tin onto a plate and peel off the cling film, and then decorate the top with whipped cream and cherries. Slice with a sharp knife. Decorate with cherries. Coconut, banana, pina colada, margarita, ice creams can be used.