To celebrate International Coffee Day, try this recipe for our Chocolate Espresso Bundt Bake!
|MAURI Chocolate Mudcake Mix||1.000kg|
|Dark Chocolate Melts||0.150kg|
|Roasted Coffee Beans||0.030kg|
|Shiny Dark Chocolate Glaze|
CHOCOLATE MUDCAKE METHOD
In a bowl, melt the dark chocolate melts in the hot water and stir well. Once the chocolate is melted, add the cold water.
Combine all the ingredients into a mixing bowl and using a beater, mix on low speed for 3 minutes.
Scale into lightly greased and floured 8 inch Kugelhopf cake tins (580g drop weight) and bake at 160°C for 55 minutes.
After removing the cake from the oven, turn the cake out of the tin and place decorative side up.
Lightly brush the top of the warm mud cake with the sugar syrup.
SUGAR SYRUP METHOD
Bring sugar and water to the boil.
Remove from heat and add the coffee beans. Cover saucepan with cling film and allow mixture to sit for 1 hour.
Once mixture is required, strain the mixture, removing the coffee beans and re-heat the coffee syrup to a simmer before brushing onto the cake.
SHINY DARK CHOCOLATE GLAZE METHOD
Combine the water and the cream and bring to the boil.
Add the cocoa powder and sugar and mix, continue cooking to 106°C.
Remove from heat and pour over the chopped dark chocolate and mix until smooth.
Keep refrigerated until required.
Warm desired quantity of chocolate glaze to body temperature of 37°C.
Place cake on a wire rack with drip tray beneath and carefully pour a little of the glaze over the top rim of the cake, allowing some dripping to occur down the side of the cake.
Decorate top of cake with a mixture of ground coffee and whole coffee beans.
These instructions may vary depending on manufacturer’s premises and equipment used.
Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.