Bakaliowa Pokusa (Double Chocolate)
Cake, Poppy seed mass and Chocolate glaze — a Zeelandia recipe in 3 components. Uses Poppy Seed Paste, 12 kg.
- mixing time (cake)
- 4 min
- baking temperature (cake)
- 180 °C
- baking time (cake)
- 45 min
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Double Chocolate E limited | 1000 kg |
| Eggs | 300 g |
| Oil | 300 g |
| Water | 300 g |
| Dried apricots | 200 g |
| Walnuts | 200 g |
| Frugella Orange | 400 g |
Poppy seed mass
| Ingredient | Quantity |
|---|---|
| Poppy Seed Paste, 12 kgPoppy Seed Filling 12kg | 200 g |
| Butter | 200 g |
| Walnuts | 100 g |
| Dried figs | 80 g |
Chocolate glaze
| Ingredient | Quantity |
|---|---|
| Arabesque Lait 34 soy-free RA MB | 300 g |
| Oil | 30 g |
Method
- Cake
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Add the chopped dried fruit and nuts and mix through.
- Cake
Deposit the finished batter into moulds (about 270 g per piece). Bake at 180°C for about 45 minutes.
- Poppy seed mass
Aerate the butter, add the Poppy Seed Filling and combine until the consistency is uniform. Pipe with a piping bag onto the cooled cake. Sprinkle with chopped nuts and chill.
- Chocolate glaze
Melt the Arabesque Lait chocolate together with the oil and coat the chilled cakes with it.
Decoration: Decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.