Ingredients

Group 1
Ingredient
KG
Bakels Sticky Date Cake Mix
3.000
Egg
0.400
Water (Variable)
1.000
Chockex Supreme (grated)
0.600
Pettina Chocolate Paste
0.030
Total Weight: 5.030

Method

1. Place ingredients in mixing bowl.
2. Blend together on low speed for 30 seconds.
3. Scrape down.
4. Blend on 2nd speed for a further 30 seconds.
5. Scale at 650 g into an 18 cm round tin.
6. Oven temperature 170°C

Yield

Ice with Chocolate Fudge Icing using PETTINICE CHOCOLATE RTU ICING

Ingredients

Group 1
Ingredient
KG
Bakels Sticky Date Cake Mix
3.000
Egg
0.400
Water (Variable)
1.000
Chockex Supreme (grated)
0.600
Pettina Chocolate Paste
0.030
Total Weight: 5.030

Method

1. Place ingredients in mixing bowl.
2. Blend together on low speed for 30 seconds.
3. Scrape down.
4. Blend on 2nd speed for a further 30 seconds.
5. Scale at 650 g into an 18 cm round tin.
6. Oven temperature 170°C

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Sticky Date