Recipe3-Rum Raisin Chocolate Cake

Rum Raisin Chocolate Cake

Sponge

g
Sorbitol80
Whole Egg100
Ground Almond75
Icing Sugar120
Rum70
Raisin105
Cake Flour240
DARK COMPOUND CHOCOLATE200
Baked Almond Nibs140
PALFFY 780LTU210
ACE 20030
Egg White195
Sugar50

Process

  1. Whip whole egg and egg yolk until they are fluffy.
  2. Mix the ground almond, icing sugar, rum and raisins together.
  3. Melt the DARK COMPOUND CHOCOLATE, and mix together with the Cake flour and almond nibs.
  4. Pour the melted PALFFY 780LTU and ACE 200 into the mixture.
  5. Mix the egg white and sugar to make into a meringue and mix together with the cake mixture.
  6. Put into a loaf cake mould (500 gm) and bake at 170 °C for 45 minutes.

Chocolate Coating

Process

  1. Mix and melt all together.

Caramelised Hazelnuts

g
Sugar90
Water20
Baked Hazelnuts150
PALFFY 780LTU10

Process

  1. Cook the sugar and water until 113 °C.
  2. Pour in the hazelnuts to the sugar and cook the caramel.
  3. Pour PALFFY 780LTU in and mix together until cool
    down.

Assemble

  1. Unmould the loaf cake and put it in the chiller. Put some caramel hazelnuts on top.
  2. Melt the chocolate coating and pour over the loaf cake until the chocolate sets.
  3. Sprinkle some hazelnuts on top for decoration.

Products Used for This Recipe

DARK COMPOUND CHOCOLATE
DARK COMPOUND CHOCOLATE

Easy-to-handle compound chocolate without the need for any tempering.
Its chocolaty richness and bitterness stimulate creativity.

  • Packing: 1kg*10(block)
  • Storage: 20-24℃
  • Shelf Life: 480days(16months)
PALFFY780LTU
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
ACE 200

Cost-effectivel dairy compound whipping cream suitable for simple confectionaries and bakery applications.

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 270days

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