Praline Cake

Grams Percentage (%)
Creme Cake
Satin Crème Cake 1000
Water 225
Eggs 350
Oil 300
Creme Cake total 1875
Dark Moist Cake
Satin Dark Moist Cake 1000
Water 200
Eggs 400
Oil 400
Belcolade Lait Selection 03X5/G
Belcolade Noir Selection C501/J
Dark Moist Cake total 2000

Praline Cake

Working Method

Creme Cake
  1.  Place all ingredients into a mixer and beat until mix is smooth. 
  2.  Pipe mix into a sphere and bake.

Dark Moist Cake
  1.  Place all ingredients into a mixer and beat until mix is smooth. 
  2.  Pipe mix into a sphere and bake.

Baking Time
  • 180°C for 10 minutes

Finishing
  1.  Temper enough Belcolade chocolate to enrobe the spheres. 
  2.  Once the sphere are enrobed, add inclusions to the remaining chocolate and enrobe once more.

About this recipe


Complexity level: