Coffee Chocolate


Cake Base
Tegral Satin Reduced Sugar Cake Chocolate 400
Egg White 500
Sp 20
Water 125
Oil 50
Cake Base total 1095
Coffee Whip Gahacne
Belcolade Lait Selection Drops O3X5/G 200
Cream 400
Coffee Powder 6
Gelatine Mass 24
Coffee Whip Gahacne total 630
Chocolate Ganache
Cream 200
Belcolade Noir Selection Drops C501/J 200
Butter 20
Chocolate Ganache total 420

Working Method

Cake Base
  • Mixing: Whisk egg white, cake mix and Sp together until fluffy.
  • Add in water slowly.
  • Ad in oil.
  • Bake at 200°C for ~10-15 minutes.

Coffee Whip Ganache
  • Heat up the cream and coffee powder, let it infuse for 5 minutes.
  • Add into Belcolade  Lait Selection O3X5/G.
  • Incorporate in  melted gelatine mass. 
  • Keep in fridge for overnight and whip up slightly before use.

Chocolate Ganache
  • Warm up the cream, add in Belcolade Noir Selection C501/J.
  • Lastly, add butter into it during ~35-37°C .

About this recipe

Complexity level:  


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