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- Embassy Recipes -

Milk Chocolate Mocha Cake

recipe-2

 

Recipe instruction

1. Sponge cake

Ingredients:

6g

Egg yolk

39g

Sugar

75g

Oil

75g

Water

9g

Egg White

150g

Cake flour

10g

Cocoa powder

 

Preparation:

- Mix egg yolk, sugar, oil and water together
- Whisk egg white and put sugar bit by bit until it becomes a meringue
- Gently fold the meringue into the mixture 
- Sieve all dry ingredients and fold into the mixture until mixed well




 


 

2. BUTTER cream

Ingredients:

24g

Water

47g

Sugar

67g

Glucose

2g

Whole egg

2g

Egg yolk

434g

Butter cream

50g

Embassy Azalea Milk Chocolate Couverture 34%

8g

Coffee paste

 

Preparation:

- Boil glucose, sugar and water until soft boil stage
- Beat all eggs and put into the sugar mixture. Mix until it cools off
- Put the butter in gradually until it's mixed well
- Add melted milk chocolate and coffee paste, mix until all are well incorporated

 

 

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