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Recipes
Biscamix Sponge
Chocolate Fudge Cake
Chocolate Fudge Cake
Recipe:
1000g
Biscamix Sponge Choco
200g
Dark Chocolate
400g
Butter
400g
Egg Yolks
400g
Egg White
200g
Almond Powder
Recipe Ganache:
500g
Dark Chocolate
250g
Dairy Cream
25g
Butter
Recipe Ganache:
500g
Dark Chocolate
Decoration:
100g
Almond Flakes
Method:
Melt butter and chocolate in a bowl
Fold in the egg yolk in butter chocolate mixture and keep it aside
Whip the egg white to a soft peak by gradually adding sugar
Fold the whipped egg white to butter, chocolate and yolk mixture
Add Biscamix chocolate to the ready mixture and fold it lightly with a spatula
Scale 500g batter in 18 x 18 x 5cm butter greased mould and place it in a deep tray. Fill water in the deep tray
Bake at 180°C for 30-35 mins in a deck oven, or 160°C in a rotary oven
Method Ganache:
Heat the dairy cream by stirring it continuously at a temp of 65 – 70°C
Add the cream to the chocolate and mix till the chocolate melts
Heat the gelatin mixture, add it to the melted chocolate mixture and mix well
Application:
Top with melted ganache
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