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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
-
0.875
-
Water
1.250
-
Grated chocolate
-
-
Fresh cherries
-
-
Total Weight: 5.875

Cake

  1. Mix all the ingredients into a mixing bowl, fitted with a beater.
  2. Mix for 2 minutes on low speed.
  3. Scrape down.
  4. Mix for 6 minutes on medium speed.
  5. Scale at 500g into rectangle foil trays.
  6. Bake at 180°C for 20 minutes.

Assembly/Decoration

  1. Add water to a mixing bowl, fitted with a whisk.
  2. Over low speed, add the Instant Cream.
  3. Scrape down using the whisk.
  4. Whip on high speed for 4 minutes.
  5. Take one sheet of cooled chocolate sponge and pipe 2 x 125g lines of Fruit Filling – Dark Cherry 70%, leaving a gap in-between.
  6. Cover the base with 250g Instant Cream.
  7. Pipe another 125g of Fruit Filling – Dark Cherry 70% across the centre of the Instant Cream.
  8. Pipe another 100g of instant cream on top.
  9. Place a sheet of chocolate sponge on top of the cream and fruit filling layer.
  10. Ice the whole gateau with 100g of Instant Cream in a wavey pattern.
  11. Freeze for at least an hour to allow the gateau to set.
  12. Cut into desired sized sliced and finish with grated dark chocolate and a fresh cherry.
Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Cake, Confectionery, Gateau