adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Caramel mud chocolate boxes
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulge in a delightful white chocolate box filled with caramel mud cakes.
Ingredients:
  • Melted butter, to grease
  • 100g butter, chopped
  • 90g white chocolate
  • 100g (1/2 cup, firmly packed) dark brown sugar
  • 53.60 gm golden syrup
  • 125ml (1/2 cup) milk
  • 115g (3/4 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 375g white chocolate melts
  • 300g white chocolate, coarsely chopped
  • 125ml (1/2 cup) thickened cream
Instructions:
  • Preheat your oven to 150°C. Grease two 10cm square cake pans with melted butter, then line them with non-stick baking paper, ensuring the paper rises 3cm above the pans.
  • In a saucepan over low heat, melt the butter, chocolate, sugar, golden syrup, and milk together until smooth, stirring frequently. Transfer the mixture to a bowl and let it cool for 5 minutes.
  • Sift the flours over the chocolate mixture and whisk until combined. Add the egg and stir until just mixed. Spoon the batter evenly into the pans. Bake for 45 minutes or until a skewer comes out clean. Let cool in the pans.
  • For the ganache, melt the chocolate and cream together in a heatproof bowl set over simmering water (ensure bowl doesn't touch the water). Stir until smooth. Chill in the fridge, stirring occasionally, until thick and spreadable. Finally, spread the white chocolate ganache over the cakes on serving platters.
  • Use a pencil to sketch eight 7 x 10cm rectangles on one sheet of non-stick baking paper, and draw two 12cm squares and eight 2 x 12cm rectangles on another sheet of baking paper for decoration.
  • Melt the chocolate in a heatproof bowl over simmering water, stirring until smooth. Set aside one-eighth of the chocolate. Spread the remaining chocolate 3mm thick over the paper shapes, with the pencil side up. Allow to set for 15 minutes.
  • Peel off the parchment paper from the chocolate. Trim along the light pencil marks with a hot sharp knife. Adhere the 7 x 10cm rectangles onto the sides of each cake. Place the 12cm chocolate squares on fresh baking paper.
  • Create the lids by melting the reserved chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water, until smooth. Transfer the melted chocolate to a plastic bag and cut a small hole in one corner. Proceed to pipe the chocolate along the edges of a 12cm square, then press a 2 x 12cm rectangle along one edge, using a glass for support. Repeat the process with the remaining chocolate and chocolate pieces to form 2 lids. Let them sit for 15 minutes until set.
  • Carefully top each individual cake with the decadent chocolate lids. Finish off the elegant presentation by adorning them with charming ribbons and vibrant fresh flowers.

Similar Recipes