Group : Chocolate Sponge
Ingredient
KG
%
10.000
100.00
Cocoa powder
1.000
10.00
Egg
4.150
41.50
Water
3.600
36.00
Oil
3.000
30.00
Total Weight: 21.750
Group : Assembly / Decoration
Ingredient
KG
%
3.750
0.00
0.875
0.00
Water
1.250
0.00
Grated chocolate
-
0.00
Fresh cherries
-
0.00
Total Weight: 5.875
Cake
- Mix all the ingredients into a mixing bowl, fitted with a beater.
- Mix for 2 minutes on low speed.
- Scrape down.
- Mix for 6 minutes on medium speed.
- Scale at 500g into rectangle foil trays.
- Bake at 180°C for 20 minutes.
Assembly/Decoration
- Add water to a mixing bowl, fitted with a whisk.
- Over low speed, add the Instant Cream.
- Scrape down using the whisk.
- Whip on high speed for 4 minutes.
- Take one sheet of cooled chocolate sponge and pipe 2 x 125g lines of Fruit Filling – Dark Cherry 70%, leaving a gap in-between.
- Cover the base with 250g Instant Cream.
- Pipe another 125g of Fruit Filling – Dark Cherry 70% across the centre of the Instant Cream.
- Pipe another 100g of instant cream on top.
- Place a sheet of chocolate sponge on top of the cream and fruit filling layer.
- Ice the whole gateau with 100g of Instant Cream in a wavey pattern.
- Freeze for at least an hour to allow the gateau to set.
- Cut into desired sized sliced and finish with grated dark chocolate and a fresh cherry.
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