Choco Lovers Delight
05-008
Group Biscuit base
Ingredient
KG
%
All Purpose Flour
0.200
100.00
BAKELS BAKING POWDER
0.002
1.00
Sugar
0.060
30.00
Cashew nut (chopped)
0.020
10.00
Refrigerated margarine
0.160
80.00
Total Weight: 0.442
Group Cake batter
Ingredient
KG
%
Fino Chocolate Cake Mix
0.250
100.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.031
12.50
Whole Eggs
0.063
25.00
Water
0.125
50.00
Cashew nut (chopped)
0.025
10.00
Total Weight: 0.494
Group Filling
Ingredient
KG
%
BAKELS UNIFIL STRAWBERRY
0.440
-
Total Weight: 0.440
Group Glaze
Ingredient
KG
%
Glageli Neutral
0.050
-
Water
0.050
-
Total Weight: 0.100
How to do it:
Biscuit Base:
1. Mix together all purpose flour, Fino Double Acting Baking Powder, sugar, cashew nuts and margarine until blended.
2. Deposit 20 grams of biscuit base into paper lined muffin pans and press hard to form a firm crust.
3. Bake at 160°C for about 10 minutes then set aside.
Chocolate Cake Batter:
1. Combine together Fino Chocolate Mix, Butta Butteroil Substitute, whole eggs, water and mix until well blended. Do not over mix.
2. Fold in cashew nuts.
3. Deposit 20 grams of Ecofil Strawberry on top of the biscuit base then pour approximately 22.5 grams of chocolate cake batter on top.
4. Bake at 180°C for 22-25 minutes.
5. From the oven, brush cake top with Glageli Neutral glaze for a shiny finish.
Glaze:
1. Boil water and Glageli Neutral. Apply on top of freshly baked cake.
Yield: 22 piece x 67 grams
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