Cream Brulee with Chocolate Hazelnut Cake - Puratos

Ingredients

	Grams
Cake Base
Tegral Satin Moist Chocolate Hazelnut	500
Eggs	200
Water	100
Oil	200
Cake Base total	1000
Cheese Filling
Deli Cheesecake	500
Whipping Cream	300
Cheese Filling total	800

Cream Brulee with Chocolate Hazelnut Cake

Working Method

Cake Base

Mix cake mix, water, oil and yolk until homogeneous
Bake at 170 °C for about 20-25 minutes

Cheese Filling

Whipping: Semi-whip the whipping cream and fold into Deli Cheesecake

About this recipe

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