Recipe by Reinolf Moessl & Wilai Tangprasertsuk of Shangri-La Hotel Bangkok – Gold winner Dilmah Real High Tea Challenge Thailand  

White Mud Cake

125ml water

60g butter

45g white chocolate

125g sugar

100g flour

4g baking soda

70g egg


Gianduja Chocolate Mousse

70g egg yolk

14g sugar

140g dark chocolate

50g hazelnut paste

3g gelatin

235ml whipped cream


Mango Jelly

100g mango purée

10g sugar

2g gelatine



White Mud Cake

Place water and butter in a bowl and melt over a double boiler.

Remove from heat and stir in chopped chocolate until melted and then add the sugar.

Sieve together flour and baking soda into the chocolate mixture until well combined and to finish stir in the eggs.

Line the cake rings with aluminum foil and pour the cake mix in.

Bake in a preheated oven at 160°C for 25 minutes.


Gianduja Chocolate Mousse

In a medium-size mixing bowl whisk egg yolk with the sugar.

Once well incorporated add the hazelnut paste and the gelatine (bloomed and melted).

Melt the dark chocolate over a double boiler and add to the hazelnut egg mixture.

Fold in the whipped cream.

Pour on to a flat pan and let set for at least 2 hours in the fridge.


Mango Jelly

Boil the mango purée with the sugar and add the gelatine (bloomed).

Pour on to a flat pan and let set for at least 2 hours.



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