| Ingredients | Baker (%) | Amount (g) | |
|---|---|---|---|
| G1 | MELANGE BUTTER/OLIOBUTTA (Salted / Unsalted) | 131.2 | 164 |
| CASTOR SUGAR | 104 | 130 | |
| RAPID CAKE GEL (CAKE STABILIZER) | 7.2 | 9 | |
| SALT | 1.2 | 1.5 | |
| CHOCOLATE PASTE | 8 | 10 | |
| WHOLE EGGS | 129.6 | 162 | |
| G2 | MILK POWDER | 8.8 | 11 |
| BAKING POWDER | 3.2 | 4 | |
| ALL PURPOSE FLOUR *(1) | 100 | 125 | |
| COCOA POWDER | 20 | 25 | |
| MILK (CHILLED) | 17.6 | 22 |
For toppings
| Ingredients | Baker (%) | Amount (g) |
|---|---|---|
| DARK CHOCOLATE | 128 | 160 |
| VEGETABLE OIL | 48 | 60 |
| WALNUT | 48 | 60 |
| TOTAL | 754.8 | 943.5 |
| WORKING METHOD No Time Dough) | |
|---|---|
| MIXING | 1. Whisk G1 at medium speed for 8 minutes. 2. Add eggs. 3. Add G2, whisk with medium speed for 1 minute. 4. Add grated cheddar cheese 5. Then, add milk in, whisk with slow speed for 1 minute. Topping: 6. Melt the chocolate, add oil. Let it cool, then add almond. |
| OVEN TEMPERATURE | upper heat 170°C & bottom heat 160°C |
| BAKING TIME | 45 - 55 minutes or till baked. |
*REMARKS:
Oven temperature and baking time depend on type of oven.
*(1): All Purpose/Plain Flour can be used, please add 3.2% Baking Powder + 1.2% Salt (Baker’s Percentage)
