| Kgs | ||
|---|---|---|
| Satin 20 Chocolate Mix | 1.000 | |
| Egg | 0.350 | |
| oil | 0.300 | |
| Water | 0.225 | |
| Per cake | ||
| Cremfil Ultim Chocolate 25-75 | Chocolate | 0.015 | |
| Belcolade Plain Enrobing | Patisserie | 0.040 | |
| Belcolade Milk Enrobing | Chocolate | 0.001 | |
| total | 1.931 |
| Kgs | ||
|---|---|---|
| Satin 20 Chocolate Mix | 1.000 | |
| Egg | 0.350 | |
| oil | 0.300 | |
| Water | 0.225 | |
| Per cake | ||
| Cremfil Ultim Chocolate 25-75 | Chocolate | 0.015 | |
| Belcolade Plain Enrobing | Patisserie | 0.040 | |
| Belcolade Milk Enrobing | Chocolate | 0.001 | |
| total | 1.931 |
Add the Satin 20 Cake Chocolate Mix to a planetary mixer with a beater, add the egg, oil, water.
Mix on slow for 2 mins, scrape down and mix for a further 3 mins on medium.
Deposit the batter into a lined half tray Bake 25-30mins at 160°C.
When the cake is cooled cut out 60mm discs, split each disc in half and fill with Cremfil Ultim.
Enrobe the filled cakes with tempered Belcolade Noir and Lait Selection.
