Red Velvet Truffles
14-014
Group 1
Ingredient
KG
%
BAKELS RED VELVET CAKE MIX
0.250
100.00
Eggs
0.025
10.00
Water
0.088
35.00
Oil
0.050
20.00
Total Weight: 0.413
Group 2
Ingredient
KG
%
FINO DARK CHOCOLATE BUTTONS (chopped)
0.300
120.00
BAKELS ALKALIZED COCOA POWDER
0.075
30.00
Oil
0.030
12.00
Total Weight: 0.405
Group 3
Ingredient
KG
%
Cream Cheese
0.250
100.00
Total Weight: 0.250
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
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