Belgium Chocolate Cherry Tea Cake

Grams Percentage (%)
Satin Muffin Cocoa 1000
Water 250
Oil 350
Eggs 400
Belcolade Noir Selection C501/J 600
Ingredients total 2600
Glaze Topping
Miroir Glassage Neutre 300
Classic Cerise (Cherry) 30
Topfil Cherry 150
Glaze Topping total 480

Working Method

Tea Cake
  1.  Place Tegral Satin Muffin Cocoa mix into a mixer, followed by egg, water and oil. 
  2.  Mix with a paddle until it is smooth and combined. 
  3.  Add chopped Belcolade Noir Selection to mix, and combine evenly. 
  4.  Place required amount of mix into the tin and bake in a deck oven on 185°C. 
  5.  Once cake is baked, turn tin upside down to cool.

Glaze Topping
  1.  Heat Miroir Glassage Neutre to 40°C. 
  2.  Blitz glaze to remove air bubbles and combine the Classic Cerise (Cherry) with the mix. 
  3.  Apply glaze to the top of the cake and allow to drip down the sides of the cake. 
  4. Finish decorating the tea cake with Topfil Cherry roughly placed on top of the cake and glaze.

About this recipe

Complexity level: