Ingredients

Group 1
Ingredient
KG
Water
0.600
Eggs
0.500
APITO CHOCOLATE PASTE
0.035
PETTINA CAKE MIX
2.000
Cocoa Powder
0.035
Cake Crumbs
0.800
Total Weight: 3.970

Method

Place ingredients in mixing bowl in above order. Blend for approximately 1 minute on slow speed. Scrape down. Beat on second speed for 6 minutes. Line standard baking tray with shortcrust and spread thinly with raspberry jam. Top with the prepared cake batter and smooth off. Using a plain tube pipe Butterscotch Filling using Recipe 526g through the cake batter. Oven temperature 190¡C (374¡F). Drizzle with CHOCKEX SUPREME and cut in fingers.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
Water
0.600
Eggs
0.500
APITO CHOCOLATE PASTE
0.035
PETTINA CAKE MIX
2.000
Cocoa Powder
0.035
Cake Crumbs
0.800
Total Weight: 3.970

Method

Place ingredients in mixing bowl in above order. Blend for approximately 1 minute on slow speed. Scrape down. Beat on second speed for 6 minutes. Line standard baking tray with shortcrust and spread thinly with raspberry jam. Top with the prepared cake batter and smooth off. Using a plain tube pipe Butterscotch Filling using Recipe 526g through the cake batter. Oven temperature 190¡C (374¡F). Drizzle with CHOCKEX SUPREME and cut in fingers.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.