Creamy Cupcake Chocolate
Ingredients
- 1000 g Credi Cake Choco Extra Dark 100%
- 350 g Eggs 35%
- 300 g Oil 30%
Topping:
- 500 g Crème au Beurre 50%
- 100 g Hazelnut Praline 10%
Working method
- Mix all ingredients into a smooth and developed batter. Approx. 2 minutes slow speed followed by approx. 3 minutes high speed
- Scale: approx. 90 gram (depending on the cup size)
- Baking: Approx. 30–35 minutes at 180⁰C
- After cooling down pipe a rosette of Hazelnut crème on top
- Mix the Crème au Beurre with Hazelnut Praline until it becomes a fluffy crème
The Sonnique Cream Cake batter is designed to be able to hold a variation of fillings
