Ingredients

Group 1
Ingredient
KG
Butter
0.700
Sugar
1.400
Cocoa
0.160
Brown syrup
0.100
Egg
0.400
Wheat flour
0.740
Salt
0.040
Vanilla natural flavour
0.030
Chocolate natural flavour
0.030
Roasted pecan nuts
0.500
Total Group: 1
Total Weight: 4.100

Method

1. Combine all ingredients and fill in a baking tray.
2. Bake at 180°C for 8-10 minutes.
3. After baking, spread and squeeze the pecan nuts into the warm cake.
4. Leave the cake in the baking tray to cool.

Baking temperature: 180°C
Baking time: 8-10 min

***

1. Heat 1000 gr sugar and 880 gram cream. Add 540 gr butter and 640 gram dark chocolate, and let the mixture reach 85°C. Add 360 gr egg yolk and 70 gr Roasted coffee natural flavour and mix into a smooth batter.

2. Pour the blend over the baked cake and freeze.

3. Cut the cake into pieces.

Product Used

Ingredients

Group 1
Ingredient
KG
Butter
0.700
Sugar
1.400
Cocoa
0.160
Brown syrup
0.100
Egg
0.400
Wheat flour
0.740
Salt
0.040
Vanilla natural flavour
0.030
Chocolate natural flavour
0.030
Roasted pecan nuts
0.500
Total Group: 1
Total Weight: 4.100

Method

1. Combine all ingredients and fill in a baking tray.
2. Bake at 180°C for 8-10 minutes.
3. After baking, spread and squeeze the pecan nuts into the warm cake.
4. Leave the cake in the baking tray to cool.

Baking temperature: 180°C
Baking time: 8-10 min

***

1. Heat 1000 gr sugar and 880 gram cream. Add 540 gr butter and 640 gram dark chocolate, and let the mixture reach 85°C. Add 360 gr egg yolk and 70 gr Roasted coffee natural flavour and mix into a smooth batter.

2. Pour the blend over the baked cake and freeze.

3. Cut the cake into pieces.

Category

Category

Patisserie

Finished Product

Finished Product

Brownie

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