Belgian Chocolate Mini Cake

Working Method

Place measured liquids into mixing bowl first, this will ensure proper mixing, then add the Cake mix.
Mix for +- 2 minutes on slow speed and 2 minutes on medium speed.
Add melted Belcolade Dark Choc Discs and mix for a another minute on 2nd speed.
Spray the moulds with a food grade cook & spray and scale 60g of batter into each mould.
Bake at 160c for +- 25 minutes.
Mix the FILLING ingredients together.
Remove baked product from the moulds, pinch 5 - 6 holes on top and pour 10ml of filling into the holes.
Cover the cake with melted Belcolade and decorate with cream and a decoration.

Author: Chipkins Puratos

Complexity level: