Rum Raisin Chocolate Cake
Sponge
| g | |
| Sorbitol | 80 |
| Whole Egg | 100 |
| Ground Almond | 75 |
| Icing Sugar | 120 |
| Rum | 70 |
| Raisin | 105 |
| Cake Flour | 240 |
| DARK COMPOUND CHOCOLATE | 200 |
| Baked Almond Nibs | 140 |
| PALFFY 780LTU | 210 |
| ACE 200 | 30 |
| Egg White | 195 |
| Sugar | 50 |
Process
- Whip whole egg and egg yolk until they are fluffy.
- Mix the ground almond, icing sugar, rum and raisins together.
- Melt the DARK COMPOUND CHOCOLATE, and mix together with the Cake flour and almond nibs.
- Pour the melted PALFFY 780LTU and ACE 200 into the mixture.
- Mix the egg white and sugar to make into a meringue and mix together with the cake mixture.
- Put into a loaf cake mould (500 gm) and bake at 170 °C for 45 minutes.
Chocolate Coating
Process
- Mix and melt all together.
Caramelised Hazelnuts
| g | |
| Sugar | 90 |
| Water | 20 |
| Baked Hazelnuts | 150 |
| PALFFY 780LTU | 10 |
Process
- Cook the sugar and water until 113 °C.
- Pour in the hazelnuts to the sugar and cook the caramel.
- Pour PALFFY 780LTU in and mix together until cool
down.
Assemble
- Unmould the loaf cake and put it in the chiller. Put some caramel hazelnuts on top.
- Melt the chocolate coating and pour over the loaf cake until the chocolate sets.
- Sprinkle some hazelnuts on top for decoration.
Products Used for This Recipe
DARK COMPOUND CHOCOLATE
Easy-to-handle compound chocolate without the need for any tempering.
Its characteristic fresh aroma is suited for a variety of applications.
- Packing: 1kg*10(block)
- Storage: 20-24℃
- Shelf Life: 480days(16months)
PALFFY780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
ACE 200
Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.
- Packing: 1000g*12
- Storage: 3℃ – 7℃
- Shelf Life: 270days
