Rozetta Chocolate Cake
Rozetta Chocolate Cake — a Komplet recipe in 4 components, makes 8 pieces (18 cm ring, 8 pcs); total quantity 5100 g. Uses Komplet Chocolate Cream Stabiliser 2 kg.
- mixing speed
- medium
- mixing time
- 3 min
- baking time
- 30 min
- baking temperature
- 190 °C
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Komplet Czekobella Soft | 1000 g |
| Eggs | 500 g |
| Oil | 400 g |
| Wheat flour type 550 | 100 g |
Fruit layer
| Ingredient | Quantity |
|---|---|
| Cherries in light syrup | 1200 g |
Cream
| Ingredient | Quantity |
|---|---|
| Komplet Chocolate Cream Stabiliser 2 kgKomplet Chocolate Stabilizer | 200 g |
| Krem Piruet | 1000 g |
| Water | 250 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Komplet Kiddy Noisette | 200 g |
| Komplet SANETTA RSPO-MB fat | 150 g |
| Komplet Kiddy Choco | 100 g |
Method
- Chocolate sponge
Combine all ingredients and mix on medium speed with a flat beater. Spread the batter over the bottom of 8 tins lined with baking paper (ring 18 cm, 8 pieces).
- Fruit layer
Arrange the cherries on top of the batter and bake.
- Cream
Combine the KOMPLET Chocolate Stabilizer with the water and add it to the finished Piruet cream. Pipe the cream onto the cooled cherry sponge bases in the form of a large rosette. Arrange any chocolate elements imitating a flower.
- Decoration
Heat all the decoration ingredients until melted, combine them and apply to the frozen cake by spraying. Decorate the sides of the cake with plastic chocolate in any way.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.