Pascal Chocolate Cake
Ingredients
Part Acabamento
Part Preparo
Process
01. Place the Zeelandia Bolo Choco Intense, eggs, and milk in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat on medium speed (speed 2) for approximately 3 minutes.
03. Pour 950 g of batter into pre-greased rectangular baking trays (32 x 44 x 4.5 cm).
04. Bake at 170°C for approximately 25 minutes in a convection oven. Cool.
05. Cut into strips of approximately 6 x 30 cm.
06. Line the smooth Easter egg molds with the cake strips.
07. Add approximately 300 g of Zeelandia Recheio Brigadeiro to each mold.
08. Cover with the remaining cake strips.
09. Melt the dark chocolate according to the instructions on the package and spread over each cake.
10. Refrigerate for approximately 1 hour.
TIP
- Alternative Baking:
* Turbo Oven: 130°C for approximately 25 minutes.
FINISHING
01. Remove from the mold, keeping the oval side facing up.
02. Using two piping bags with a serrated tip, apply the Zeelandia Recheio Leite Condensado and the Zeelandia Recheio Brigadeiro, alternating the fillings.
03. Decorate the sides of the cakes with chocolate sprinkles to taste.
Yield
5 Units of 860 g
Equipment
Oven , Mixer , Refrigerator , Piping Bag , Spoon , Paddle Attachment , Scale , Knife , Container , Microwave , Serrated Tip , Rectangular Mold , Smooth Easter Egg Mold 500g
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 193 | % VD (*) |
| Carboidratos (g) | 31 | % VD (*) |
| Açúcares totais (g) | 21 | % VD (*) |
| Aç adicionados (g) | 20 | % VD (*) |
| Proteínas (g) | 2.1 | % VD (*) |
| Gorduras totais (g) | 7.1 | % VD (*) |
| Gorduras saturadas (g) | 3.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 57 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Pascal Chocolate Cake
Ingredients
Part Preparo
How to make it
PREPARATION
01. Place the Zeelandia Bolo Choco Intense, eggs, and milk in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat on medium speed (speed 2) for approximately 3 minutes.
03. Pour 950 g of batter into pre-greased rectangular baking trays (32 x 44 x 4.5 cm).
04. Bake at 170°C for approximately 25 minutes in a convection oven. Cool.
05. Cut into strips of approximately 6 x 30 cm.
06. Line the smooth Easter egg molds with the cake strips.
07. Add approximately 300 g of Zeelandia Recheio Brigadeiro to each mold.
08. Cover with the remaining cake strips.
09. Melt the dark chocolate according to the instructions on the package and spread over each cake.
10. Refrigerate for approximately 1 hour.
TIP
- Alternative Baking:
* Turbo Oven: 130°C for approximately 25 minutes.
FINISHING
01. Remove from the mold, keeping the oval side facing up.
02. Using two piping bags with a serrated tip, apply the Zeelandia Recheio Leite Condensado and the Zeelandia Recheio Brigadeiro, alternating the fillings.
03. Decorate the sides of the cakes with chocolate sprinkles to taste.
Tips
Yield
5 Units of 860 g
Equipment
Oven , Mixer , Refrigerator , Piping Bag , Spoon , Paddle Attachment , Scale , Knife , Container , Microwave , Serrated Tip , Rectangular Mold , Smooth Easter Egg Mold 500g
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 193 | % VD (*) |
| Carboidratos (g) | 31 | % VD (*) |
| Açúcares totais (g) | 21 | % VD (*) |
| Aç adicionados (g) | 20 | % VD (*) |
| Proteínas (g) | 2.1 | % VD (*) |
| Gorduras totais (g) | 7.1 | % VD (*) |
| Gorduras saturadas (g) | 3.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 57 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.