Vietnam 73


Belgian Chocolate Cake
Tegral Satin Crème Cake Belgium Chocolate 500
Water 100
Oil 200
Egg 300
Ovalette 10
Belgian Chocolate Cake total 1110
Vietnam 73% Mousse
Belcolade Origin Vietnam 73% Cacao Trace 300
Egg 2 nos
Egg Yolk 2 nos
Sugar 100
Whipping Cream 450
Vietnam 73% Mousse total 854
Noir Ganache
Belcolade Vietnam 73% Cacao Trace 125
Cream 125
Butter 25
Noir Ganache total 275
Hazelnut Streusel
Butter 300
Brown Sugar 300
Ground Hazelnut 100
Ground Almond 200
Salt 3
Plain 240
Cocoa Powder 75
Hazelnut Streusel total 1218

Working Method

Belgian Chocolate Cake
  • Whip all ingredients till slightly fluffy
  • Bake at 170 °C for about 20-25 mins

Vietnam 73% Mousse
  • Melt the Belcolade Origin Vietnam 73% Cacao Trace .
  • Whip whipping cream to a soft peak.
  • On a bain marie (double boil),  whip the whole eggs, egg yolks and sugar till temperature reaches 65°C, then fix to a whisk attachment and whisk till fluffy and pale.
  • Fold in the chocolate to the egg mixture.
  • Lastly, fold in the cream.

Noir Ganache
  • Warm cream to 80˚C
  • Pour over chocolate and mix well.
  • Cool down to 33˚C, then add in butter

Hazelnut Streusel
  • Mix well all ingredients
  • Crumble over a tray and bake at 180˚C for 20-25mins.


Complexity level:  

Tegral Satin Crème Cake Belgian Chocolate is a complete real Belgian chocolate cake mix producing an endless variety of cakes and muffins with a very moist crumb and delicious taste.

Belcolade , contains of real Belgian Chocolate with its great taste and excellent performance. 


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