Using a planetary mixer and beater combine all of the ingredients.
Mix on slow speed for 2 minutes then scape down.
Mix for a further 3 minutes on medium speed.
Deposit into a lined 18x15" tray.
Timing: 30 mins
Oven Type: Deck
Top Temperature: 170°C
Bottom Temperature: 170°C
Closed
9.97% Water loss
In a dessert pot layer Cremfil Ultim with 1cm cubes of the cooled chocolate cake.
Top with chocolate malt balls and Miso Caramel.
Pipe whipped Ambiante Chocolate on top then finish with a cube of cake, chocolate malt balls and a drizzle of Miso Caramel.
