Belgian Chocolate Mini Cake

Ingredients

Units %
Dough
Tegral Satin Cream Cake 1000g 0
Egg 350g 0
Water 225g 0
Cooking Oil 300g 0
Belcolade Dark Choc Drops 562g 0
Dough total 0
Filling
Ambiante 267g 0
Full Cream Milk 134g 0
Pastarom Marula 5g 0
Filling total 0
Topping
Belcolade Milk Choc Drops 1015g 0
Ambiante 203g 0
Small Decoration 41 0
Topping total 41

Working Method

Method
  1. Place measured liquids into mixing bowl first, this will ensure proper mixing, then add the Cake mix.
  2. 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.
  3. Spray the moulds with a food grade cook and spray and scale 60g of batter into each mould.
  4. Bake at 160° C for ± 25 minutes.
  5. Mix filling ingredients together.
  6. Remove baked product from the moulds, pinch 6 - 7 holes on top and pour 10ml of filling into the holes.
  7. 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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