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Creamy Cupcake Chocolate
Servings
0
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
Notes
The Sonnique Cream Cake batter is designed to be able to hold a variation of fillings