Chocolate Cake
Ingredients
Part Acabamento
Part Mousse
Part Preparo
Process
01. Place the Zeelandia Brownie and corn oil in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Add the eggs and beat on medium speed (speed 2) for approximately 3 minutes.
03. Place in a metal ring (15 cm in diameter x 3 cm in height) previously greased with Zeelandia Carlo or Zeelandia Carlex Spray.
04. Bake at 180ºC for approximately 20 minutes, in a deck oven on a French bread baking tray.
05. Cool and set aside.
TIP
- Alternative baking:
* Turbo oven: 150ºC for approximately 18 minutes.
MOUSSE
01. Hydrate the unflavored, colorless gelatin with water. Set aside for approximately 5 minutes.
02. Heat the Choconut Chocolatier in a water bath or microwave.
03. Gradually add the whipped cream to the Choconut Chocolatier in 3 stages and mix. Set aside.
04. Add the dissolved, hydrated gelatin to the reserved mousse and mix until homogeneous.
05. Set aside.
FINISHING
01. Place in a 15 cm diameter x 8 cm high ring previously greased with oil and glaze the reserved Brownie disc.
02. Using a large round piping bag, fill with mousse and smooth with a spatula.
03. Refrigerate for approximately 1 hour or until firm.
04. Heat the ChocoNut Chocolatier in a water bath or microwave to the desired consistency.
05. Spread the ChocoNut Chocolatier over the cake.
06. Cool and decorate as desired.
Yield
1 Unit of 660 g
Equipment
Oven , Mixer , Refrigerator , Piping Bag , Spatula , Paddle Attachment , Scale , French Bread Baking Tray , Rings , Container , Round Tip , Microwave
Suggested shelf life
120
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 315 | % VD (*) |
| Carboidratos (g) | 38 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 3.2 | % VD (*) |
| Gorduras totais (g) | 17 | % VD (*) |
| Gorduras saturadas (g) | 8.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.4 | % VD (*) |
| Sódio (mg) | 97 | % 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.
Chocolate Cake
Ingredients
How to make it
PREPARATION
01. Place the Zeelandia Brownie and corn oil in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Add the eggs and beat on medium speed (speed 2) for approximately 3 minutes.
03. Place in a metal ring (15 cm in diameter x 3 cm in height) previously greased with Zeelandia Carlo or Zeelandia Carlex Spray.
04. Bake at 180ºC for approximately 20 minutes, in a deck oven on a French bread baking tray.
05. Cool and set aside.
TIP
- Alternative baking:
* Turbo oven: 150ºC for approximately 18 minutes.
MOUSSE
01. Hydrate the unflavored, colorless gelatin with water. Set aside for approximately 5 minutes.
02. Heat the Choconut Chocolatier in a water bath or microwave.
03. Gradually add the whipped cream to the Choconut Chocolatier in 3 stages and mix. Set aside.
04. Add the dissolved, hydrated gelatin to the reserved mousse and mix until homogeneous.
05. Set aside.
FINISHING
01. Place in a 15 cm diameter x 8 cm high ring previously greased with oil and glaze the reserved Brownie disc.
02. Using a large round piping bag, fill with mousse and smooth with a spatula.
03. Refrigerate for approximately 1 hour or until firm.
04. Heat the ChocoNut Chocolatier in a water bath or microwave to the desired consistency.
05. Spread the ChocoNut Chocolatier over the cake.
06. Cool and decorate as desired.
Tips
Yield
1 Unit of 660 g
Equipment
Oven , Mixer , Refrigerator , Piping Bag , Spatula , Paddle Attachment , Scale , French Bread Baking Tray , Rings , Container , Round Tip , Microwave
Suggested shelf life
120 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 315 | % VD (*) |
| Carboidratos (g) | 38 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 3.2 | % VD (*) |
| Gorduras totais (g) | 17 | % VD (*) |
| Gorduras saturadas (g) | 8.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.4 | % VD (*) |
| Sódio (mg) | 97 | % 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.