Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.550
12.3
Eggs
0.700
16
2.000
45.3
Total Weight: 3.250
Group 2
Ingredient
KG
Weight (%)
APITO CHOCOLATE PASTE
0.500
11
VEGETABLE OIL (CANOLA or SOYABEAN)
0.130
3
Total Weight: 0.630

Method

Place Group 1 ingredients in mixing bowl in above order. Blend for approximately 1 minute on slow speed. Scrape down. Mix on second speed for 4 minutes. Blend Group 2 ingredients together in separate bowl. Add to Group 1 and blend in on slow speed until clear. Deposit into cake tins. Fill tins 2/3 full. Bake at 150¡C for approximately 1 hour. Decorate with PETTINICE RTU CHOCOLATE ICING.

Additional Information

For extra flavour brush with a whisky/sugar syrup while still hot.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.550
12.3
Eggs
0.700
16
2.000
45.3
Total Weight: 3.250
Group 2
Ingredient
KG
Weight (%)
APITO CHOCOLATE PASTE
0.500
11
VEGETABLE OIL (CANOLA or SOYABEAN)
0.130
3
Total Weight: 0.630

Method

Place Group 1 ingredients in mixing bowl in above order. Blend for approximately 1 minute on slow speed. Scrape down. Mix on second speed for 4 minutes. Blend Group 2 ingredients together in separate bowl. Add to Group 1 and blend in on slow speed until clear. Deposit into cake tins. Fill tins 2/3 full. Bake at 150¡C for approximately 1 hour. Decorate with PETTINICE RTU CHOCOLATE ICING.

Additional Information

For extra flavour brush with a whisky/sugar syrup while still hot.