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World Chocolate Day is fast approaching (July 7th) and we have a new recipe that would make even Willy Wonka excited!

INGREDIENTS

INGREDIENTSWEIGHT
'Chocolate' Mud Cake
MAURI Chocolate Mudcake Mix1.000kg
Vegetable Oil0.150kg
Dark Chocolate Melts0.150kg
Hot Water0.200kg
Cold Water0.250kg
Sugar Syrup
Castor Sugar0.270kg
Water0.200kg
Brandy Concentrate (optional)0.050kg
Chocolate Mousse
Water0.150kg
Glucose Syrup0.150kg
Castor Sugar0.150kg
Whole Eggs0.320kg
Gelatine Leaves (gold)0.018kg
Dark Chocolate0.750kg
Semi Whipped Cream1.125kg

CHOCOLATE MUD CAKE METHOD

STEP 01

In a bowl melt the dark chocolate melts in the hot water, stir well. Once the chocolate is melted, add the cold water.

STEP 02

Combine all the ingredients into a mixing bowl and using a beater, mix on low speed for 3 minutes.

STEP 03

Scale into paper lined 7 inch tins (650g drop weight) and bake at 160°C for 55 minutes.

STEP 04

After removing the cake from the oven, lightly brush the top of the warm mud cake with the sugar syrup.

SUGAR SYRUP METHOD

STEP 01

Bring sugar and water to the boil.

STEP 02

Remove from heat and stir in brandy. Solution is now ready to use.

CHOCOLATE MOUSSE METHOD

STEP 01

Boil the water, glucose and sugar together and cook syrup to 120°C (soft ball stage).

STEP 02

Place the eggs in a mixing bowl fitted with a whisk attachment and whisk mixture on second speed.

STEP 03

Once the sugar syrup has reached 120°C slowly stream the hot mixture over the whisking eggs until all is into the bowl.

STEP 04

Turn machine speed up to third or top speed and continue to whisk until mixture cools down and doubles in volume.

STEP 05

Soak the gelatine in cold water until softened. Warm this gelatine up over the stove with a splash of water until gelatine melts and mixture is clear. Stream this into the egg mixture on low speed and mix to combine.

STEP 06

In a separate bowl melt the chocolate and place aside.

STEP 07

In another bowl whisk the cream to soft peaks.

STEP 08

Remove the egg mixture from the machine and gently fold in the warm chocolate mixing to combine. Gently fold in the whipped cream mixing to combine.

ASSEMBLY

STEP 01

Cut the cake into 3 equal layers.

STEP 02

In between each layer lightly soak the cake with a little of the brandy sugar syrup and spread an even layer of chocolate mousse over the top, approximately 15mm thick.

STEP 03

Repeat process including the top layer.

STEP 04

With a comb scraper or palette knife, decorate the top as desired and dust with cocoa powder and chocolate shavings.

These instructions may vary depending on manufacturer’s premises and equipment used.

*Yield: 2-3 (7 inch) cakes

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

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