Ingredients

Group 1
Ingredient
KG
American Brownie Complete
1.500
Water
0.360
Egg
0.090
Total Weight: 1.950
Group 2
Ingredient
KG
Rum-soaked raisins (120g Rum, 30g hot water)
0.400
Total Weight: 0.400

Method

1. User a beater, blend group 1 for 1 minute slow speed.
2. Scrape down.
3. Mix for 2 minutes slow speed.
4. Fold in group 1.
5. Deposit into two lined 8" round tins.
6. Bake: 180°C for approximately 35-40 minutes.
7. Once cool, make up chocolate cream by beating 25% butter with Rich Chocolate Fudgice, then adding Rum to flavour.
8. Ice the cake and dress as desired for Christmas.

Yield

2 Brownie cakes

Ingredients

Group 1
Ingredient
KG
American Brownie Complete
1.500
Water
0.360
Egg
0.090
Total Weight: 1.950
Group 2
Ingredient
KG
Rum-soaked raisins (120g Rum, 30g hot water)
0.400
Total Weight: 0.400

Method

1. User a beater, blend group 1 for 1 minute slow speed.
2. Scrape down.
3. Mix for 2 minutes slow speed.
4. Fold in group 1.
5. Deposit into two lined 8" round tins.
6. Bake: 180°C for approximately 35-40 minutes.
7. Once cool, make up chocolate cream by beating 25% butter with Rich Chocolate Fudgice, then adding Rum to flavour.
8. Ice the cake and dress as desired for Christmas.

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Occasion

Occasion

Christmas

Finished Product

Finished Product

Brownie, Cake