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A Barry Callebaut Brand
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  2. Chocolate Bar With Salted Caramel and Crispearls™

Cocoa bar cake

Recipe

  1. Cake mixture
  2. Cooking
  3. Finishing

Cake mixture

ingredients preparation
  • 400g
    all-purpose flour
  • 14g
    baking powder
  • 170g
    CP

Sieve together.

  • 720g
    sugar
  • 280g
    grape seed oil
  • 250g
    eggs

Whisk together.

  • 480g
    Whole milk
  • 250g
    smooth double cream

Stir in the sieved dry ingredients, and then add the cream and milk.

Cooking

Butter and flour individual bar cake moulds (or add baking paper), then half fill the cake mould with the mix.
Bake for 10 minutes at 200°C and then lower the oven to 150 °C cook for a further 15 minutes.
Remove from the oven.
Add on fresh cut fruit like plums or mandarins and finish cooking for about a further 10 minutes.
Check the cake is cooked by inserting a knife. The core temperature should be 98-100 ᵒ C.
Unmould the cakes as soon as they are cooked.

Finishing

Brush the top of the cake with apricot glaze.

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