Triple Chocolate Surprise
12-037
Group 1
Ingredient
KG
%
Fino Chocolate Cake Mix
0.400
100.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.50
Water
0.200
50.00
Eggs
0.100
25.00
Gourmet Raspberry with Seeds Jam
0.050
12.50
Pecans (crushed)
0.025
6.25
Total Weight: 0.825
Group 2
Ingredient
KG
%
BAKELS DARK CHOCOLATE FUDGE
0.150
-
APITO PEPPERMINT PASTE
0.001
-
Total Weight: 0.151
Group 3
Ingredient
KG
%
APITO COOKING CHOCOLATE
0.300
-
Pecan
0.030
-
BAKELS DIAMOND GLAZE GOLD
0.010
-
Strawberries
0.015
-
Total Weight: 0.355
How to do it:
Cake:
1. Blend Fino Chocolate Cake Mix and Butta Butteroil Substitute on low speed for 1 minute.
2. Add water and eggs. Mix on medium speed for 4 minutes.
3. Add Frutojam Gourmet Rapsberry with Seeds and crushed pecans and mix on low speed for 1 minute.
4. Place batter in a jelly roll pan.
5. Bake at 180°C.
Filling:
1. Mix Bakels Dark Choco Fudge and Apito Peppermint Paste.
Topping:
1. Melt Apito Cooking Chocolate.
2. Add crushed pecan.
Assembly:
1. Cut cooled cake in half.
2. Spread filling in between layers.
3. Cover cake with melted Apito Cooking Chocolate-pecan mixture.
4. Top with Diamond Glaze Gold and fresh strawberries.
Yield: 2 pieces of 6” x 18” cake
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