Chocolate Cherry Torte
04-011
Group 1
Ingredient
KG
%
Fino Chocolate Cake Mix
0.400
100.00
Water
0.200
50.00
Eggs
0.100
25.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.50
Total Weight: 0.750
Group 2
Ingredient
KG
%
BAKELS LES FRUITS 50% RED CHERRY
0.250
-
Total Weight: 0.250
Group 3
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.250
-
All Purpose Cream
0.125
-
APITO BUTTA VANILLA ESSENCE
0.010
-
Total Weight: 0.385
Group 4
Ingredient
KG
%
BAKELS DIAMOND GLAZE CHOCOLATE
-
-
Total Weight: 0.000
How to do it:
Cake Base:
1. Blend Fino Chocolate Cake Mix and Butta Butteroil Substitute for 1 minute on low speed.
2. Add eggs and water, mix at second speed for 4 minutes.
3. Deposit in an 8” round pan lined with wax paper.
4. Bake for 35 minutes at 180°C.
5. Cool.
Icing:
1. Whip Bakels Whipping Cream with a paddle on high speed for 5 minutes.
2. Gradually add all purpose cream and Apito Butta Vanilla Essence and whip with a wire whisk for another 5 minutes on high speed.
Assembly:
1. Split the cake into three layers.
2. Brush each layer with cherry brandy. Spread Les Fruits Red Cherry and top with one-third of the icing. Spread the remaining icing over the top and sides of the cake.
3. Decorate with Les Fruits Red Cherry and Diamond Glaze Chocolate.
Yield: 1 x 8-inch round cake
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