Choco Choc
Cocoa pie with chocolate sauce


Group Weight / Volume Product
Choco Choc 1.000 g
Oil 350 g
Eggs 300 g
Water 300 g
Casa Cream UHT 35% (dairy cream) 600 g For the sauce
Chocolatier Delicecover Choco 500 g For the sauce
Milk 50 g For the sauce
Inverted syrup 200 g For the sauce


    For the base mix at medium speed for 5 minutes.

    Pour into a baking tray and bake at 160°C for 40-45 minutes.

    Pour warm sauce over the baked pie right after baking.

    For the decoration sauce, warm up the dairy cream with the Chocolatier Delicecover Choco.

    Add the milk and the inverted syrup and mix until homogenization.

Cocoa pie with chocolate sauce