Ingredients

Group 1
Ingredient
KG
Weight (%)
Butter or MORAH CAKE
0.300
10.5
Total Weight: 0.300
Group 2
Ingredient
KG
Weight (%)
Water
0.475
16.8
Eggs
0.550
19.5
PETTINA CHOCOLATE SPONGE SUPREME
1.500
53.2
Total Weight: 2.525

Method

Soften Group 1 but do not melt. Add Group 2 in mixing bowl in recipe order. Beat on top speed for approximately 4 minutes. Oven temperature 175¡C.

Additional Information

Finishing Ideas: Dip in Bakels Truffle (chocolate hazelnut white) Join two sponge drops together with jam and/or cream dust with icing sugar

Ingredients

Group 1
Ingredient
KG
Weight (%)
Butter or MORAH CAKE
0.300
10.5
Total Weight: 0.300
Group 2
Ingredient
KG
Weight (%)
Water
0.475
16.8
Eggs
0.550
19.5
PETTINA CHOCOLATE SPONGE SUPREME
1.500
53.2
Total Weight: 2.525

Method

Soften Group 1 but do not melt. Add Group 2 in mixing bowl in recipe order. Beat on top speed for approximately 4 minutes. Oven temperature 175¡C.

Additional Information

Finishing Ideas: Dip in Bakels Truffle (chocolate hazelnut white) Join two sponge drops together with jam and/or cream dust with icing sugar