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Corman Artisan

Baker-Pastry chef - Chocolatier-Ice confectioner - Restaurateur

Corman’s mud cake with dark chocolate

2 cakes (ring with a diameter of 21 cm)

Preparation

225 g Dairy Butter 82 % fat - Sheet
250 g dark chocolate 55%
400 g sugar
85 g cacao powder
60 g Sélection cream 35 % fat
1 g vanilla pods
300 g eggs
150 g flour
150 g flour (13 % protein)
8 g baking powder
2 g Maldon salt
  • Grease the 2 rings with baking spray.
  • Melt the chocolate and add the soft butter.
  • Mix in the sugar, then the cocoa powder. Combine into an even mixture with everything nicely dissolved. Add the warm cream in 3 parts, always combining well to form a homogenous mixture.
  • Add, if using, some coffee extract for a particularly deep flavour. Add the vanilla and then finally each egg individually. Stir well each time into a homogenous dough.
  • Mix and sift the cornflour, baking powder, salt and flour.
  • Gradually add to the dough. Once everything has been combined, mix in a blender for 1 minute. Stir briefly with a spatula, ensuring the base is also mixed in. Then mix for another 30 seconds.
  • Spread over the 2 rings, and bake for 25 to 30 minutes at 175 °C.
  • After baking, briefly leave to cool, then take the cakes out of the rings.
  • Leave to cool completely before starting to spread with buttercream.
  • Cut the cakes into 2 even slices.
  • Fill with 4 layers of chocolate-truffle buttercream.
  • Evenly coat the top edge and sides, and decorate with a strip of chocolate on the side edge. Add, if you want, an Easter decoration on top.

Chocolate-truffle buttercream filling

500 g Dairy Butter 82 % fat - Sheet
250 g sugar
250 g Sélection cream 35 % fat
250 g glucose
500 g dark chocolate 55%
170 g Hazelnuts
  • Heat the cream and glucose until it has melted in the cream (do not allow to get too warm). Leave to cool.
  • Airily whip the soft butter with the fondant sugar. Make sure the mixture is nice and smooth and airy.
  • Add the cooled (to room temperature) liquid to the butter mixture in a starburst pattern. The butter mixture must have enough time to absorb the liquid.
  • For a nice smooth mixture, you can heat it again if necessary.
  • Add the chocolate (on the right temperature) and then the hazelnut praline.
  • Work the mixture as soon as all ingredients have been combined, as the buttercream is now at its best texture for a smooth finish. If the mixture thickens too much, heat it.
  • As there is very little moisture, no thawing effects result from refrigeration or freezing.

Corman'products of the recipe