LEMON AND LIME WHITE CHOCOLATE MUD CAKE:

INGREDIANTS:

BUTTER,CHOPPED -250 GM
FINELY GRATED LEMON RIND -2 TEASPOON
FINELY GRATED LIME RIND - 2 TEASPOON
WHITE EATING CHOCOLATE,CHOPPED -180 GM
CASTER SUGAR -330 GM
MILK -180 ML
PLAIN FLOUR -225 GM
SELF-RAISING FLOUR -75 GM
EGGS,BEATEN LIGHTLY -2


COCONUT GANACHE:

COCONUT CREAM -140 ML
WHITE EATING CHOCOLATE,CHOPPED FINELY -360 GM
FINELY GRATED LEMON RIND -1 TEASPOON
FINELY GRATED LIME RIND -1 TEASPOON


METHOD:

PREHEAT OVEN TO MODERATELY SLOW [170C/150C FAN-FORCED].GREASE DEEP 20 CM-ROUND CAKE PAN;LINE BASE WITH BAKING PAPER.

COMBINE BUTTER,RINDS,CHOCOLATE,SUGAR AND MILK IN MEDIUM SAUCEPAN,STIR OVER LOW HEAT UNTIL SMOOTH.TRANSFER MIXTURE TO LARGE BOWL ;COOL15 MINUTES.

STIR IN SIFTED FLOURS AND EGG;POUR MIXTURE INTO PAN.BAKE ABOUT 1 HOUR 40 MINUTES;COOL CAKE IN PAN.

MEANWHILE,MAKE COCONUT GANACHE .

TURN CAKE ,TOP-SIDE UP,ONTO SERVING PLATE;SPREAD GANACHE OVER CAKE.

COCONUT GANACHE :
BRING COCONUT CREAM TO A BOIL IN SMALL SAUCEPAN;COMBINE CHOCOLATE AND RINDS IN MEDIUM BOWL.ADD HOT CREAM;STIR UNTIL SMOOTH.COVER BOWL;REFRIGERATE,STIRRING OCCASIONALLY,ABOUT 30 MINUTES OR UNTIL GANACHE IS SPREADABLE.