Chocolate Fudge Cake

Chocolate Fudge Cake

Group

Ingredients

                            Method

    1

  • 1200g Dark Bitter Chocolate
  • 1500g EOI SOVEREIGN

Blend in Bain Marie. ALLOW TO COOL.

 

 

2
 

  • 5000g Caster Sugar
  • 3500g Eggs
  • 40g Vanilla Essence 

Beat together then add to Group 1 and blend to clear.

 

3

  • 2500g Bakers Flour
  • 60g Baking Powder
  • 400g Dutch Cocoa Powder

Sieve together and blend into Groups 1 and 2, scrape down and mix until smooth and clear.  

Rum Syrup 

Group

Ingredients

                            Method

    1

  • 1000g Water
  • 500g Caster Sugar
  • 50g Glycerine

Boil Group 1.

     2
 

  • 100g Rum 

Add to Group 1 when cool.

Make Up Procedure
Place mix into paper lined 20cm sponge tins.
 

EOI Chocolate Ganache

Group

Ingredients

                            Method

1

  • 1700g Dairy Cream  

 Bring the cream to the boil.  

 2

  • 2000g Dark Chocolate
  • 100g EOI SOVEREIGN

Add to Group 1, stirring until smooth and free from lumps.  

Scaling: 800g per unit.
Baking: 180°C for 35 minutes
Yield: 17 units.

EOI Products Used:

EOI Products Used 1