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Cake, Sponge & Muffin, Sweet Goods

Chocolate Mousse Mudcake

This Chocolate Mousse Mudcake is a delectable dessert combining the richness of moist chocolate mudcake with the creamy layers of mousse, a perfect dessert for a dinner party.

Ingredients

INGREDIENTSWEIGHT
CAKE
Classic Choc Brownie Mudcake Mix1.000kg
Water0.450kg
Oil0.150kg
Melted Chocolate (Optional)0.150kg
SUGAR SYRUP
Caster Sugar0.270kg
Water0.200kg
Brandy Concentrate (Optional)0.050 kg
CHOCOLATE MOUSSE
A. Syrup Mixture
Water0.150kg
Glucose Syrup0.150kg
Caster Sugar0.150kg
B. Eggs0.320kg
C. Gelatine Leaves (Gold)0.018kg
D. Melted Dark Chocolate0.750kg
E. Thickened Cream 1.125kg

Method

CAKE

STEP 1

Combine all ingredients in a mixing bowl.

STEP 2

Using a paddle, mix on slow speed for 1 minute. Scrape bowl.

STEP 3

Mix for a further 2 minutes on slow speed.

STEP 4

Deposit into paper lined baking tin.

STEP 5

Bake at 160°C until baked through.

STEP 6

Transfer to wire rack to cool.

SUGAR SYRUP

STEP 1

Bring sugar and water to the boil.

STEP 2

Remove from heat and stir in brandy concentrate .

STEP 3

Place aside until cake assembly.

CHOCOLATE MOUSSE

STEP 1

A. Syrup mixture

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

STEP 2

B. Eggs

Place eggs in a mixing bowl. Using a whisk, blend the eggs on medium speed.

STEP 3

Once the syrup mixture (A) has reached 120°C, slowly stream the hot syrup over the whisking eggs (B) until the syrup is all incorporated.

STEP 4

Whisk on fast speed until mixture has cooled down and doubled in volume.

STEP 5

C. Softened Gelatine

In a separate bowl, soak the gelatine in cold water until softened. In a pot, warm the softened gelatine up over the stove with a splash of water, until the gelatine melts and the mixture is clear.

STEP 6

A+B+C – Egg Mixture

Reduce the speed of egg & syrup mixture to low, and stream the gelatine mix (C) until combined.

STEP 7

D. Melted Dark Chocolate

In a separate bowl, melt the dark chocolate and place aside.

STEP 8

E. Whipped Cream

Place thickened cream in a bowl. Using a whisk, blend on medium speed until soft peaks have formed.

STEP 9

Fold the melted dark chocolate (D) into the egg mixture gently, until combined.

STEP 10

Fold the whipped cream (E) into the final mixture gently, until combined.

ASSEMBLY

STEP 1

Cut the cake into 3 equal layers and brush each layer with the sugar syrup.

STEP 2

Top each layer of cake with chocolate mousse to a thickness of 15mm, stacking each layer on top of each other.

STEP 3

With a comb scraper or palette knife, decorate the top as desired.

Best eaten fresh on day made. Store at refrigerated temperature.

Product Name: Classic Choc Brownie Mix 15kg, Product Code: 102059

Let’s bake better together. Call us on 1800 649 494

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