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
Product Used
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.
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
Product Used
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.
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