Mini Chocolate Fudge Cake
  • High profit
  • Good for freezing
This delightful treat reimagines the beloved classic, bringing smiles to your guests!
This delightful treat reimagines the beloved classic, bringing smiles to your guests!
Shelf life:
3 Days
Containing: 6 Components

Chocolate Fudge Cake

Ingredients: Chocolate Fudge Cake

Preparation: Chocolate Fudge Cake

  1. Bring the water, espresso, sugar, and butter to the boil.
  2. Off the heat, add the chocolate, cocoa powder, and eggs (which have been slightly whisked).
  3. Then mix in the dry ingredients until well combined.
  4. Pipe the mixture into cupcake holders, filling them about 1cm from the top.
  5. Bake at 140°C until firm to the touch, for about 15 minutes.

Dark Chocolate Ganache

Ingredients: Dark Chocolate Ganache

Preparation: Dark Chocolate Ganache

  1. Heat the cream and glucose.
  2. Pour the heated mixture over the chocolate and emulsify.
  3. Set And glaze at 30°C over frozen item

Callebaut 811 Chocolate Mousse

Ingredients: Callebaut 811 Chocolate Mousse

Preparation: Callebaut 811 Chocolate Mousse

  1. Heat the milk and add the hydrated gelatin. Then, add the couverture and allow it to cool.
  2. Fold in the whipped cream.
  3. Set in mould  

Cocoa Mirror Glaze

Ingredients: Cocoa Mirror Glaze

  • 350 g
  • 50 g
  • 75 g
    milk powder
  • 100 g
    cocoa powder
  • 300 g
  • 15 g

Preparation: Cocoa Mirror Glaze

  1. Combine all the ingredients except for the gelatine and boil them on medium heat using an induction stove for 10 minutes, stirring continuously.
  2. Allow the mixture to cool slightly, and then add the bloomed gelatine.
  3. Make sure to reach the correct temperature and consistency before coating.
  4. Note that the boiling process should last for a total of 10 minutes.


Glaze the frozen fudge cake with ganache, and then apply a second glaze.
Spray the mousse and place it on top of the glazed cake.
Decorate with Mona Lisa Blossoms.

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