Praline Cake

Grams Percentage (%)
Creme Cake
Tegral Satin Cream Cake 1000
Water 225
Eggs 350
Oil 300
Creme Cake total 1875
Dark Moist Cake
Tegral Satin Moist Cake Dark SG 1000
Water 200
Eggs 400
Oil 400
Belcolade O3X5/G (Drops)
Belcolade C501/J (Drops)
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: