Dark Intense Cake

Composition

This application is made up using one recipe

  1. Chocolate Cake Ecuador

1. Chocolate Cake Ecuador

Sugar - 330 g
Invert Sugar - 30 g
PatisFrance Amandes Blanchies Poudre - 140 g
Whole Eggs - 300 g
Vanilla Pod - Q.S.
Belcolade Origins Ecuador 71 - 140 g
Butter - 90 g
Aristo Primeur Cake - 90 g
Belcolade Cocoa Powder 22-24 - 40 g
Flour - 100 g
Baking Powder - 2.5 g
Belcolade Origins Ecuador 71 - 150 g

Additional ingredients needed:

Belcolade Origins Ecuador 71


Mix in a flat beater the sugar, invert sugar, PatisFrance Amandes Blanchies Poudre, the eggs and the grated vanilla pod. Melt the butter and Aristo Primeur Cake with the Belcolade Origins Ecuador 71.
Sieve the Belcolade Cocoa Powder 22-24, flour and the baking powder together. Add the flour mixture to the egg mixture and mix well. Finally add the chocolate mixture and the sliced Belcolade Origins Ecuador 71. Scale 110g in a mould (mini-cake mould). Bake at 190°C for 28-30min.

Final Assembly

After cooling down, decorate with chocolate sticks of Belcolade Origins Ecuador 71.