CHOCOLATE CAKE
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Cakes and Muffins - Sponge Premixes |
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| Recipe No: R301c | ||||||||||||||||||||||||
| USING PETTINA CHOCOLATE SPONGE COMPLETE | ||||||||||||||||||||||||
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| Method: | 1. Soften the Butter or MORAH CAKE but do not melt. 2. Place ingredients in mixing bowl in above order. 3. Beat on top speed for approximately 4 minutes. 4. Oven temperature 175°C (350°F). |
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| Notes: | The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion. | |||||||||||||||||||||||
| Yield: | Yield: 9 bars scaled at 300g. 1 1/2 blocks scaled at 1.5kg. | |||||||||||||||||||||||