Belgian Chocolate Mini Cake


Working Method

Part 1
  1. Place measured liquids into mixing bowl first, this will ensure proper mixing, then add the Cake mix.
  2. Mix for +- 2 minutes on slow speed and 2 minutes on medium speed.
  3. Add melted Belcolade Dark Choc Discs and mix for a another minute on 2nd speed.
  4. Spray the moulds with a food grade cook & spray and scale 60g of batter into each mould.
  5. Bake at 160c for +- 25 minutes.
  6. Mix the FILLING ingredients together.
  7. Remove baked product from the moulds, pinch 5 - 6  holes on top and pour 10ml of filling into the holes.
  8. Cover the cake with melted Belcolade and decorate with cream and  a decoration.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level: