Ingredients

Group Chocolate Cake
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
Water
0.200
50
Whole Eggs
0.100
25
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.5
Total Weight: 0.750
Group Blueberry disk
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.360
-
Water
0.120
-
BAKELS LES FRUITS 50% BLUEBERRY
0.600
-
Total Weight: 1.080
Group Nougatine Cocoa
Ingredient
KG
Weight (%)
Sugar
0.075
-
Almond slices
0.070
-
Fresh Milk
0.025
-
Butter
0.035
-
Glucose
0.025
-
BAKELS ALKALIZED COCOA POWDER
0.003
-
Total Weight: 0.233
Group Dark Chocolate Mousse
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.400
-
FINO DARK CHOCOLATE BUTTONS
0.315
-
Water
0.450
-
Total Weight: 1.165
Group Glaze
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CHOCOLATE
0.400
-
Diamond Glaze All around
0.400
-
Total Weight: 0.800

Method

How to do it:

Chocolate Cake:
1. Mix Butta BOS and Fino Chocolate Cake Mix for 1 minute on low speed using a paddle.
2. Add water and eggs. Continue mixing on medium speed for 4 minutes.
3. Deposit in a jelly roll pan lined with waxed paper. Bake at 180°C for about 15 minutes. Cool.

Blueberry Disk:
1. Boil together Saphire Neutral and water.
2. Remove from heat and mix in Les Fruits Blueberry 50%.
3. Pour into 4 pcs18-cm diameter cake rings and freeze until solid.

Nougatine Cocoa:
1. Mix all ingredients together, place into a casserole and bring to a boil.
2. Spread on a silicon sheet and bake at 180°C for about 8-10 minutes.

Dark Chocolate Mousse:
1. Mix Whip Brite and water on low speed until soft peak.
2. Melt Fino Dark Chocolate Buttons and cool slightly.
3. Fold in the whipped cream to the melted and cooled chocolate.
4. Place in a piping bag with a round tip.

Assembly:
1. Using an 8-inch cake ring as stencil, cut the chocolate cake to size and fit inside the cake ring.
2. Place the frozen blueberry on top and at the center of the chocolate cake.
3. Pour/pipe half of the chocolate mousse onto the blueberry filling.
4. Place another blueberry disk on top of the chocolate mousse.
5. Pour/pipe remaining chocolate mousse around and on top of the blueberry disk. Flatten top using a metal spatula.
6. Freeze.
7. Glaze the frozen cake with Diamond Glaze Dark Chocolate (glaze should be at 35°C). Let the glaze set for a few minutes and glaze again using Diamond Glaze All ‘Round. Alternatively, Diamond Glaze Dark Chocolate and Diamond Glaze All Round may be combined before pouring on the cake.
8. Cut nougatine cocoa into random sizes and use to decorate the cake.

Yield

2 cakes x 8 inch diameter

Ingredients

Group Chocolate Cake
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
Water
0.200
50
Whole Eggs
0.100
25
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.5
Total Weight: 0.750
Group Blueberry disk
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.360
-
Water
0.120
-
BAKELS LES FRUITS 50% BLUEBERRY
0.600
-
Total Weight: 1.080
Group Nougatine Cocoa
Ingredient
KG
Weight (%)
Sugar
0.075
-
Almond slices
0.070
-
Fresh Milk
0.025
-
Butter
0.035
-
Glucose
0.025
-
BAKELS ALKALIZED COCOA POWDER
0.003
-
Total Weight: 0.233
Group Dark Chocolate Mousse
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.400
-
FINO DARK CHOCOLATE BUTTONS
0.315
-
Water
0.450
-
Total Weight: 1.165
Group Glaze
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CHOCOLATE
0.400
-
Diamond Glaze All around
0.400
-
Total Weight: 0.800

Method

How to do it:

Chocolate Cake:
1. Mix Butta BOS and Fino Chocolate Cake Mix for 1 minute on low speed using a paddle.
2. Add water and eggs. Continue mixing on medium speed for 4 minutes.
3. Deposit in a jelly roll pan lined with waxed paper. Bake at 180°C for about 15 minutes. Cool.

Blueberry Disk:
1. Boil together Saphire Neutral and water.
2. Remove from heat and mix in Les Fruits Blueberry 50%.
3. Pour into 4 pcs18-cm diameter cake rings and freeze until solid.

Nougatine Cocoa:
1. Mix all ingredients together, place into a casserole and bring to a boil.
2. Spread on a silicon sheet and bake at 180°C for about 8-10 minutes.

Dark Chocolate Mousse:
1. Mix Whip Brite and water on low speed until soft peak.
2. Melt Fino Dark Chocolate Buttons and cool slightly.
3. Fold in the whipped cream to the melted and cooled chocolate.
4. Place in a piping bag with a round tip.

Assembly:
1. Using an 8-inch cake ring as stencil, cut the chocolate cake to size and fit inside the cake ring.
2. Place the frozen blueberry on top and at the center of the chocolate cake.
3. Pour/pipe half of the chocolate mousse onto the blueberry filling.
4. Place another blueberry disk on top of the chocolate mousse.
5. Pour/pipe remaining chocolate mousse around and on top of the blueberry disk. Flatten top using a metal spatula.
6. Freeze.
7. Glaze the frozen cake with Diamond Glaze Dark Chocolate (glaze should be at 35°C). Let the glaze set for a few minutes and glaze again using Diamond Glaze All ‘Round. Alternatively, Diamond Glaze Dark Chocolate and Diamond Glaze All Round may be combined before pouring on the cake.
8. Cut nougatine cocoa into random sizes and use to decorate the cake.

Display Conditions

Display Conditions

Chilled

Category

Category

Mousses

Finished Product

Finished Product

Dessert