Chocolate Fresh Cream Cake

Name: Chocolate Fresh Cream Cake
Yield: 494.5 g
Ingredients: Mascarpone 20 g; Succession White Couverture 31% (1kg) 20 g; Latte Regina Milk Chocolate Couverture 20 g; Dark Chocolate Couverture 70% 35 g; Fresh Cream 220 g; Canola Oil 6 g; Milk (Whole Milk) 7 ml; Butter 7 g; Unsweetened Cocoa Powder 5 g; Cake Flour 32 g; White Sugar 35 g; Corn Syrup 5 g; Fresh Egg 82.5 pcs

1,775 kcal

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Ingredients

Main ingredients

Mascarpone 20 g
Succession White Couverture 31% (1kg) 20 g
Latte Regina Milk Chocolate Couverture 20 g
Dark Chocolate Couverture 70% 35 g
Fresh Cream 220 g
Canola Oil 6 g
Milk (Whole Milk) 7 ml
Butter 7 g
Unsweetened Cocoa Powder 5 g
Cake Flour 32 g
White Sugar 35 g
Corn Syrup 5 g
Fresh Egg 1.5 pcs

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 115.47 g 26%

Protein 24.81 g 6%

Fat 134.46 g 68%

Serving size 494.5g

Cooking steps

1

Sift cake flour and cocoa powder together.
2

Whip eggs and sugar until foamy.
3

Mix the flour and cocoa powder into the batter.
4

Pour the batter into a baking pan and bake.
5

Once the chocolate sponge has cooled, slice it.
6

Whip fresh cream and sugar together.
7

Spread whipped cream over the chocolate sponge and layer.
8

Spread whipped cream over the outside and decorate.

Chocolate Fresh Cream Cake

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