Mon Amour

Ingredients

Grams
Tegral Satin Reduced Sugar Cake Chocolate
Tegral Satin Reduced Sugar Cake Chocolate 500
Water 200
Egg 100
Oil 200
Tegral Satin Reduced Sugar Cake Chocolate total 1000
Chocolate Ganache
Belcolade Noir Selection Drops C501/J 175
Whipping Cream 125
Honey 7
Butter 25
Chocolate Ganache total 332
Salted Caramel Diplomat Cream
Cremyvit Classic 62
Water 164
Whipping Cream 75
Gelatine mass 5
Cremfil Classic Salted Caramel 30
Smoobees Caramel Q.S.
Salted Caramel Diplomat Cream total 336

Working Method

Tegral Satin Reduced Sugar Cake Chocolate
  • Mix cake mix, water, oil and egg until homogeneous.
  • Baked at 180˚C for 18 – 20 minutes depends on size.

Chocolate Ganache
  • Boil cream, pour over chocolate and mix well.
  • Add in butter and honey, mix well.
  • Then spread on top of the cake base.

Salted Caramel Diplomat Cream
  • Mix water and Cremyvit together then let it rest for 2mins.
  • Then, mix in Cremfil Salted Caramel into the mixture.
  • Semi whip the cream. 
  • Melt gelatine mass. Incorporate a bit of custard caramel with gelatine mass, pour back into custard caramel, mix well.
  • Fold in the cream into custard. Mix well.

About this recipe

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