Daily Moist Choco Cake Daily Moist Choco Cake

Chocolate pastry

Recipe

Group Weight / Volume Product
Daily Moist Choco Cake 1.000 g Base
Eggs 350 g Base
Water 250 g Base
Oil 300 g Base
Minuta Choco 400 g Chocolate cream
Water 500 g Chocolate cream
Milk 500 g Chocolate cream
Sugar 140 g Chocolate cream
Chocolatier Nocciola Extra 300 g Chocolate cream
Roma Top 200 g Chocolate cream
Casa Cream 35% 200 g Chocolate cream
Chocolatier Nocciola Extra 500 g liquid chocolate insert
Milk 200 g liquid chocolate insert
Imvertozacharo 350 g covering
Casa Cream 35% 160 g covering
Gelatin leaves 4 τμχ covering
Arabesque Dark 280 g covering
Paletta Cold Gel 200 g covering

Preparation

Base Preparation
Place all the ingredients in the mixer bowl and mix with the paddle at medium speed for 3 minutes. Serve on a baking tray 60x40 cm.

Bake at 180°C for 9 to 11 minutes.

Chocolate Cream Preparation
In the mixer bowl, whisk the milk with Minuta Choco for 3 minutes. Add the melted chocolatier nocciola extra and combine with the whipped Casa Cream and Roma top.

Insert Preparation
Heat all ingredients together to 60°C.

Glaze Preparation
Boil the Invert Sugar with Casa Cream UHT 35%.
Remove from heat, add the gelatin and blend.
Add the chocolate and emulsify for 3 minutes. Blend again.
Finally, add Paletta Cold Gel.
Glaze the pastries when the glaze reaches 28°C.

Assembly
Place the base in the ring. Using a piping bag, add the cream around the base, leaving space in the center. Add the liquid chocolate in the center. Close the dessert with cream and, once it sets, glaze.

Chocolate pastry