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Salted Dark Chocolate Mudcake

pt20190301 nestleplaistowe mudca
pt20190301 nestleplaistowe mudca
  • Preparation time
    75 min
  • Difficulty
    Easy
  • Number of servings
    10

A sublime slice of temptation to draw crowds to your café. The recipe makes 1 slab 5cm x 24cm x14cm or makes 12 slices at 3.5cm x 6cm

Ingredients
  • 5 Whole eggs
  • 288g Caster sugar
  • 60 ml Espresso
  • 170g NESTLE Continental Bitter Dark Couverture Chocolate
  • 145ml Vegetable oil
  • 240g All-purpose flour
  • 4g Sea salt
  • 4g Bi-carb
  • 220ml Warm water
  • Extra salt flakes to decorate.
Ganache
  • 24g Glucose
  • 150g Nestle Continental Bitter Dark Coverture Chocolate
  • 160ml Cream
  • 20g Unsalted butter
Preparation
  • 1
    Mudcake: Preheat the oven to 150˚c and prepare a 5cm x 24cm x 14cm rectangle frame with baking paper and foil.
  • 2
    Gentle melt the chocolate and oil
  • 3
    Whisk the eggs and sugar, whip till slightly changed in colour.
  • 4
    Add in the salt, NESPRESSO and pour in the chocolate mix.
  • 5
    Mix together the bi-carb and warm water.
  • 6
    Sift the flour and slowly add it in three stages to avoid lumps (mix is runny).
  • 7
    Then last add in the water.
  • 8
    Pour into frame and bake for 40-45 minutes
  • 9
    Ganache Place glucose and cream on the stove to boil.
  • 10
    Pour cream over chopped chocolate, and emulsify with a stick blender till smooth.
  • 11
    Then add your room temperature butter, emulsify till smooth.
  • 12
    Let ganache set overnight in a cool place.
  • 13
    Finish Cool completely and cut the top of the cake to make it level.
  • 14
    Then slowly cut the cake length ways to get two rectangles (place cake bake into frame).
  • 15
    Weigh 170g of ganache onto the first layer of cake and spread evenly with a pallet knife.
  • 16
    Then place the second piece of rectangle cake on top of the ganache, press down slightly.
  • 17
    Weigh 80g of ganache and spread it evenly giving it a nice finish using the pallet knife in a zigzag motion.
  • 18
    Decorate with extra sea salt.
  • 19
    Refrigerate till set, cut to serve.

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