Choco-Cone

Ingredients

Grams
Cake
Tegral Satin Creme Cake Chocolate 500
Carat Coverlux Dark 50
Eggs 175
Water 150
Oil 150
Cake total 1025
Topping
Ambiante 200
Cremyvit 150
Fresh Milk 300
Topping total 650
Working Method
  1. Mix Tegral Satin Crème Cake Chocolate, eggs, and water at medium speed until well developed.  
  2. Add the oil gradually and chopped Carat Coverlux Dark stir until well blended. 
  3. Pour 40g dough into an ice cream corn. Bake at 170°C/170oC for 20 mins.  
  4. After baked and cood, topping with diplomat cream.

Topping (diplomat cream)
  1. Mix Cremyvit with fresh milk until blended. 
  2. Then fold in whipped Ambiante. 
  3. Mix well and put on top of the cake.