Image
Brownie cake
It's chocolate heaven!
150°C
45 min
9 pieces
Ingredients
Chocolate cake:
2.000 gr
Damco dark chocolate cake
1.200 gr
Vegetable oil
1.000 gr
Whole egg
200 gr
White caster sugar
150 gr
Water
200 gr
Mixed nuts
Croûte base:
1.000 gr
Damco complete croûte powder
450 gr
Butter
100 gr
Water
Chocolate ganache:
500 gr
Chocuise souplesse dark
200 gr
Cream
150 gr
Frucaps mirror glaze neutral
100 gr
Butter
Remaining:
Frucaps apricot jam
InstructionsPrintDownload PDF
Chocolate cake:
- Place all the ingredients, except for the Mixed nuts, in a bowl and mix for 3 minutes to form a homogeneous mass.
- Add the Mixed nuts last.
Croûte base:
- Mix the Damco complete croûte powder and the butter with the dough hook.
- When it resembles bread crumbs, add the water.
- Once the dough has formed, stop the machine and allow the dough to chill for 24 hours.
- Tighten up the chilled dough, roll out to 2 mm thickness and cut out circles with a 15 cm ø ring.
Chocolate ganache:
- Bring the cream to the boil together with the butter, then add the remaining ingredients and mix to form a homogeneous mass.
Preparation:
- Grease 8 15 cm ø rings and place them on a lined baking tray.
- Place the croûte dough circles on the bottom of the rings.
- Pipe or pour about a 2 cm thick layer of the chocolate mass on the croûte dough.
- Grease 4 rings and place them on a lined baking tray.
- Pipe or pour the remainder of the chocolate mass in these 4 rings (2 cm thick) without a croûte base and use these later for decoration.
- Bake all the rings in the hot air oven until almost, but not quite, done.
- Allow the cakes to cool for at least 2 hours and remove the 8 brownie cakes with the croûte bases from the rings. Brush them with a layer of Frucaps apricot jam.
- Slice the remaining 4 cakes without bases into thick slices, break them into pieces and place them on top of the 8 brushed cakes.
- Finally, pour the chocolate ganache over the cakes. They don’t need to be fully covered, it may look slightly rugged.
Image
