Chocolate Cherry Entrement

Group A
Ingredient
KG
APITO CHOCOLATE MOIST CAKE MIX
0.500
Water
0.100
Eggs
0.200
Unsalted Butter
0.220
Compound Vanilla with Seeds
0.030
Total Weight: 1.050
Group B
Ingredient
KG
Milk chocolate
0.200
Feuilletine Crunch
0.080
Total Weight: 0.280
Group C
Ingredient
KG
Bakels Les Fruits Dark Cherry 50%
0.200
Total Weight: 0.200
Group D
Ingredient
KG
Bakels Mousse Mix
0.200
APITO CHOCOLATE EMULCO
-
Water
0.250
Whipped cream
0.100
Total Weight: 0.550
Group E
Ingredient
KG
Bakels Crystal Glaze Chocolate
0.250
Total Weight: 0.250
  1. Mix all ingredients (A) at low speed for about 1 - 2mins. Then add in the melted butter and beat at medium speed for another 2mins.
  2. Bake at 180°c for 45mins.
  3. Melt the milk chocolate and mix inside the feuilletine and spread over 2 layers of the chocolate sponge.
  4. Spread the Cherry Filling on 2 layers of the chocolate cake thinly.
  5. In a bowl, combine mousse with warm water and mix well then fold the whipped fresh cream.
  6. Melt the Crystal Glaze to 45°C and glaze the chilled cake thinly. Then allow it to set in chiller and then it is ready to be served.

Display Conditions

Ambient, Chilled

Occasion

Celebration, Festive, Summer

Finished Product

Cake, Sweet Food, Sweet Good

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