Belgian Chocolate Mini Cake - Puratos

Ingredients

Working Method

Method

Place measured liquids into mixing bowl first, this will ensure proper mixing, then add the Cake mix.
Mix for ± 2 minutes on slow speed and 2 minutes on medium speed. Add melted Belcolade Dark Choc Discs and mix for a another minute on 2nd speed.
Spray the moulds with a food grade cook and spray and scale 60g of batter into each mould.
Bake at 160° C for ± 25 minutes.
Mix filling ingredients together.
Remove baked product from the moulds, pinch 6 - 7 holes on top and pour 10ml of filling into the holes.
Cover the cake with melted Belcolade and decorate with cream and a decoration.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:

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