Ingredients

Group Chocolate Cake
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.5
Water
0.200
50
Eggs
0.100
25
BAKELS LES FRUITS 50% DARK CHERRY
0.100
25
Total Weight: 0.850
Group Cheesecake Filling
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.300
-
Water
0.225
-
Cinnamon
0.001
-
Nutmeg
0.001
-
Cloves (ground)
0.001
-
Peanuts
0.035
-
Total Weight: 0.562
Group Topping
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.053
-
Water
0.027
-
APITO COOKING CHOCOLATE
0.032
-
Total Weight: 0.112

Method

How to do it:

Chocolate Cake:
1. Blend Fino Chocolate Cake Mix, eggs and water for 4 minutes at medium speed.
2. Add Butta ButterOil Substitute in to the mixture and blend for 1-2 minutes at low speed.
3. Add Les Fruits Dark Cherry. Mix for 30 seconds at low speed.
4. Deposit in an 6” round pan lined with wax paper.
5. Bake for 40-45 minutes at 180°C.

Cheesecake Filling:
1. Whisk Pettina Cheesecake Mix and water for 4 minutes at high speed.
2. Add cinnamon, nutmeg, and cloves. Mix for 1 minute at high speed.
3. Add peanuts. Mix for 30 seconds at low speed.

Icing:
1. Whisk Whip Brite and water for 5 minutes at high speed.

Assembly:
1. Layer chocolate cake as base at the bottom of the jar.
2. Pipe cheesecake on top of chocolate cake.
3. Layer with chocolate cake again.
4. Pipe icing on top and drizzle with melted Apito Cooking Chocolate. Top with stemmed red cherry (optional).

Yield

12 pieces, cakes in jars or 1 x 6” ring mold

Ingredients

Group Chocolate Cake
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.5
Water
0.200
50
Eggs
0.100
25
BAKELS LES FRUITS 50% DARK CHERRY
0.100
25
Total Weight: 0.850
Group Cheesecake Filling
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.300
-
Water
0.225
-
Cinnamon
0.001
-
Nutmeg
0.001
-
Cloves (ground)
0.001
-
Peanuts
0.035
-
Total Weight: 0.562
Group Topping
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.053
-
Water
0.027
-
APITO COOKING CHOCOLATE
0.032
-
Total Weight: 0.112

Method

How to do it:

Chocolate Cake:
1. Blend Fino Chocolate Cake Mix, eggs and water for 4 minutes at medium speed.
2. Add Butta ButterOil Substitute in to the mixture and blend for 1-2 minutes at low speed.
3. Add Les Fruits Dark Cherry. Mix for 30 seconds at low speed.
4. Deposit in an 6” round pan lined with wax paper.
5. Bake for 40-45 minutes at 180°C.

Cheesecake Filling:
1. Whisk Pettina Cheesecake Mix and water for 4 minutes at high speed.
2. Add cinnamon, nutmeg, and cloves. Mix for 1 minute at high speed.
3. Add peanuts. Mix for 30 seconds at low speed.

Icing:
1. Whisk Whip Brite and water for 5 minutes at high speed.

Assembly:
1. Layer chocolate cake as base at the bottom of the jar.
2. Pipe cheesecake on top of chocolate cake.
3. Layer with chocolate cake again.
4. Pipe icing on top and drizzle with melted Apito Cooking Chocolate. Top with stemmed red cherry (optional).

Display Conditions

Display Conditions

Room Temperature

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.