I “Love” Mini Cheesecake Chocolate Cakes
(Recipe makes 10 x 4-inch Mini Cakes)
Group 1
Ingredient
KG
1.000
Eggs
0.300
Water (I)
0.250
1.000
Water (II)
1.000
Bakels Chocolate Glaze
0.400
Coconut
0.100
Total Weight: 4.050
- Place Choc Euro Cake Mix, Eggs and Water I into a mixing bowl and blend on slow to disperse powders.
- Stop the mixer and scrape down.
- Mix using a flat beater for 6 minutes on medium speed.
- Scale 150g batter into 4-inch cake tins prepared with Tinglide.
- Bake at 180˚C for 15 minutes or until golden brown.
- Once baked allow to cool and then cut cake horizontally into two equal halves.
- Place Continental Cheesecake and Water II into a mixing bowl.
- Whisk on fast speed for 6 minutes.
- Once the cake has cooled down, top the bottom layer of cake with 200g of the Cheesecake mixture and then top with the other layer of cake.
- Smooth out the Cheesecake with a pallet knife.
- Top with 40g Chocolate Glaze and sprinkle with 10g coconut.
