Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.250
100
Eggs
0.025
10
Water
0.088
35
Oil
0.050
20
Total Weight: 0.413
Group 2
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE BUTTONS
0.300
120
BAKELS ALKALIZED COCOA POWDER
0.075
30
Oil
0.030
12
Total Weight: 0.405
Group 3
Ingredient
KG
Weight (%)
Cream Cheese
0.250
100
Total Weight: 0.250

Method

How to do it:

1. Blend Group 1 on low speed for 1 minute.
2. Scrape down. Blend on medium speed for 5 minutes.
3. Shift to low speed and blend for 1 minute.
4. Deposit 400-g batter in a 9” round cake pan.
5. Bake at 180°C for approximately 30 minutes or until done.
6. Set aside and let it cool.
7. Blend cream cheese on low speed for 3 minutes.
8. Tear the cooled cake to pieces and add the cream cheese. Mix with a fork until marbled in appearance.
9. Place in a bowl. Cover and refrigerate for 3-5 minutes.
10. Using hands or an ice cream scoop, mold cake into balls. Set aside.
11. Melt Fino Dark Chocolate Buttons in a double boiler.
12. Add oil and Bakels Alkalized Cocoa Powder until the consistency and texture becomes smooth.
13. Dip cake balls into melted chocolate.
14. Chill overnight in the refrigerator and serve. The truffles may be kept for 1 month in the refrigerator.

Yield

20 pieces x 50g

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.250
100
Eggs
0.025
10
Water
0.088
35
Oil
0.050
20
Total Weight: 0.413
Group 2
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE BUTTONS
0.300
120
BAKELS ALKALIZED COCOA POWDER
0.075
30
Oil
0.030
12
Total Weight: 0.405
Group 3
Ingredient
KG
Weight (%)
Cream Cheese
0.250
100
Total Weight: 0.250

Method

How to do it:

1. Blend Group 1 on low speed for 1 minute.
2. Scrape down. Blend on medium speed for 5 minutes.
3. Shift to low speed and blend for 1 minute.
4. Deposit 400-g batter in a 9” round cake pan.
5. Bake at 180°C for approximately 30 minutes or until done.
6. Set aside and let it cool.
7. Blend cream cheese on low speed for 3 minutes.
8. Tear the cooled cake to pieces and add the cream cheese. Mix with a fork until marbled in appearance.
9. Place in a bowl. Cover and refrigerate for 3-5 minutes.
10. Using hands or an ice cream scoop, mold cake into balls. Set aside.
11. Melt Fino Dark Chocolate Buttons in a double boiler.
12. Add oil and Bakels Alkalized Cocoa Powder until the consistency and texture becomes smooth.
13. Dip cake balls into melted chocolate.
14. Chill overnight in the refrigerator and serve. The truffles may be kept for 1 month in the refrigerator.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Desserts, Specialty

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