Intense Chocolate with Redcurrant
Chocolate sponge, Jelly, Cream and Suede finish — a Zeelandia recipe in 4 components. Uses Neutral Paste/Glaze 12.5 kg (Hot) and Zeesan Cream Stabiliser, Neutral – 25 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 25 min
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Intense Chocolate Cake Mix | 1000 g |
| Oil | 130 g |
| Water | 200 g |
| Eggs | 200 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 900 g |
| Frozen redcurrants | 450 g |
Cream
| Ingredient | Quantity |
|---|---|
| KEN Presto | 200 ml |
| Zeesan Cream Stabiliser, Neutral – 25 kg | 200 g |
| Buttermilk | 200 ml |
| Cream (30% fat) | 600 g |
| Water | 200 g |
Suede finish
| Ingredient | Quantity |
|---|---|
| Oil | 50 g |
Method
- Chocolate sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Spread the batter into a frame of about 40 x 60 cm. Bake at 180°C for about 25 minutes. Allow to cool. Cut out two sponge layers of about 30 x 40 cm.
- Jelly
Bring all ingredients to the boil and blend them together thoroughly with a hand blender. Spread the jelly evenly over the first sponge layer and press the second sponge layer on gently. Chill.
- Cream
Whip the chilled KEN Presto, cream and buttermilk. Dissolve Zeesan Neutral Cream thoroughly in the water. Add the whipped mixture in portions and mix until combined. Spread the cream evenly over the sponge. Freeze.
- Suede finish
Melt Arabesque chocolate with the oil. Apply the suede to the cake with a spray compressor (ready-made suede 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.