Cocoa bar cake

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

Recipe components

Used Callebaut products

Cake mixture

IngredientsPreparation

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.