Mississippi Raspberry Mud Cake

Method

Step one

To make the tuille biscuit, melt 40g of margarine in small pan, mix with sugar flour & egg white to a smooth batter, chill in refrigerator.

Step two

To make the Angel Delight Chocolate Mousse, whisk with 250ml water until light, chill in refrigerator.

Step three

To make the cake layer, mix McDougalls Chocolate Sponge Mix with 25ml water, and ¾ of the raspberries, spoon into moulds and bake for 8 minutes 170°C, 325°F gas mark 3.

Step four

Melt remaining 75g of margarine, add to Bird’s Cheesecake Base 125g McDougalls Reduced Fat Cocoa Powder, set into moulds & chill.

Step five

For raspberry coulis, gently heat remaining raspberries and juice in a small pan, thicken with McDougalls Thickening Granules, pass & decant in bottle for serving.

Step six

Decant Bird’s Ready to Serve Custard into bottle for serving.

Step seven

Thinly spread tuille mix onto a non-stick tray using stencil to make four biscuits, cook at 170°C, 325°F gas mark 3 for approximately 5 minutes until golden brown, shape and allow to cool.

Step eight

For chocolate soil garnish, mix caster sugar and remaining 15g McDougalls Cocoa Powder with a few drops of vegetable oil.

Step nine

Plate up for service, dress plate with custard & raspberry coulis, layer mud cake, biscuit base first, then chocolate sponge with a small amount of mousse between each layer.

Step ten

Top cake with mousse, tuille biscuit and sprinkle with chocolate soil.