CHOC WET FONDANT STACKS
Recipe makes 126 Stacks
Group I
Ingredient
KG
Coastal Choc Sponge Mix
4.000
Eggs
1.800
Water
1.600
Total Weight: 7.400
Total Weight: 3.270
- Place ingredients from Group I into a mixing bowl.
- Using a whisk beater blend on slow speed for 2 minutes stop the mixer and scrape down.
- Mix for a further 2 minutes on slow speed and then 8 minutes on fast speed.
- Prepare three 74cm x 44cm baking trays with silicone paper.Â
- Pour 2466g batter into each tray.
- Bake at 180ºC for 20 - 30 minutes.
- Remove from the oven and allow to cool.
- Once cool, remove the slabs from the baking trays.Â
- Cut one of the large slabs in half to create two equal pieces.
- Spread 500g of Choc Wet Fondant over one of the large slabs and 250g over one of the smaller half slabs.
- Stack the remaining large slab on top of the one covered with the Choc Wet Fondant and place the remaining smaller half slab on top of the half slab covered with fondant.
- Cut the stacked slabs into 6cm x 6cm squares.
- Pour 20g of Choc Wet Fondant over each stack.
- Decorate as desired.
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