Chocolate Cake with Blackberry Jelly
Chocolate discs, Crunch layer, Blackberry jelly, White chocolate and yoghurt cream and Velvet spray — a Zeelandia recipe in 5 components. Uses Neutral Paste/Glaze 12.5 kg (Hot), Zeelandia Arabesque White Couverture 29% 5 kg and Zeesan Cream Stabiliser, Yoghurt – 4 kg.
- mixing time (chocolate discs)
- 4 min
- mixing speed (chocolate discs)
- low
- baking temperature (chocolate discs)
- 180 °C
- baking time (chocolate discs)
- 30 min
- ganache temperature before combining (cream)
- 30 °C
Ingredients
Chocolate discs
| Ingredient | Quantity |
|---|---|
| Intensive Chocolate Cake Mix | 1000 g |
| Eggs | 200 g |
| Oil | 130 g |
| Water | 200 g |
Crunch layer
| Ingredient | Quantity |
|---|---|
| Olive oil | 75 ml |
| PRAŻYNKI Pailleté Feuilletine | 180 g |
| Nut paste | 75 g |
Blackberry jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 375 g |
| Frozen blackberries | 225 g |
| Water | 150 g |
White chocolate and yoghurt cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 550 g |
| Zeesan Cream Stabiliser, Yoghurt – 4 kgZeesan Yogurt 4 kg | 200 g |
| Cream (30% fat) | 1100 g |
Velvet spray
| Ingredient | Quantity |
|---|---|
| Oil | 50 g |
Method
- Chocolate discs
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Spread the batter into a frame of about 20 x 60 cm. Bake at 180°C for about 30 minutes. Cool.
- Chocolate discs
Cut the sponge into two layers of equal thickness and cut out discs (6 pcs) of about 18 cm diameter. Place discs (3 pcs) in frames of the same diameter.
- Crunch layer
Liquefy the chocolate, nut paste and olive oil. Add the feuilletine crunch and mix thoroughly. Spread a thin layer of the crunch mix (about 210 g per piece) evenly over the chocolate discs placed in the frames. Freeze.
- Blackberry jelly
Bring all ingredients to the boil and combine using a blender. Pour the jelly (about 250 g per piece) onto the frozen discs with the crunch layer and press down gently with a chocolate disc. Freeze.
- White chocolate and yoghurt cream
Whip the chilled cream (about 700 g). Bring the cream (about 400 g) to the boil and pour it over the chocolate. Cool the ganache to about 30°C and combine with the Zeesan Yogurt. Add the whipped cream in portions and fold gently until combined. Dose the cream into three frames (about 610 g per piece) of about 20 cm diameter. Place the frozen chocolate discs with crunch and jelly on the cream and press down gently. Freeze.
- Velvet spray
Liquefy the Arabesque chocolate with the oil. Apply the velvet to the cakes using a compressor (ready-made velvet spray can be used).
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.