Bar-One Conti Cake
Ingredients (2 cake)
| Amount | Measure | Name |
|---|---|---|
| Cake: | ||
| 500.00 | g | CARTE D'OR Continental Cake Mix 12,5kg |
| 10.00 | g | Cocoa powder |
| 3.00 | pc | Eggs, large (class A) |
| 125.00 | ml | Water |
| FILLING ONE: TOFFEE FILLING | ||
| 200.00 | ml | CARTE D'OR Toffee Sauce 6 x 2L |
| 200.00 | ml | MEADOWLAND Classique 10 x 1L |
| 40.00 | g | KNORR White Roux 1 x 20kg |
| FILLING TWO: COCOA FILLING | ||
| 200.00 | ml | MEADOWLAND Classique 10 x 1L |
| 15.00 | ml | Cocoa powder |
| Topping: | ||
| 160.00 | g | bar one chocolate |
| 100.00 | g | Baker's chocolate - dark |
| 375.00 | ml | MEADOWLAND Classique 10 x 1L |
| 45.00 | ml | CARTE D'OR Toffee Sauce 6 x 2L |
| KNORR White Roux 6 x 750g |
Preparation
CAKE
1. In an electric beater mix the CARTE D'OR Continental Cake Mix for one minute to ensure a homogenous mix is obtained.
2. While continuing to beat, add in the cocoa powder and eggs and beat on high speed (paddle attachment) for 5 minutes.
3. Add the water, mix slowly and scrape down the sides of the bowl to ensure that all the mixture is thoroughly combined.
4. Mix on high speed for 3 minutes.
5. Put the mixture into a greased baking tin/ tray ( 30cm x 24cm) and bake for 30 minutes at 180°C.
6. Remove from the oven and place on a cooling rack to cool.
7. Cut the cake in half, then lengthways in half again
FILLING ONE: TOFFEE FILLING
1. For the toffee filling bring the CARTE D'OR Toffee Sauce and the MEADOWLAND Classique to the boil.
2. Add the KNORR Roux and stir until the mixture has thickened.
3. While the toffee mixture is still hot, spread a thick layer over the cake and refrigerate for 10- 15 minutes.
FILLING TWO: COCOA FILLING
4. Whip the MEADOWLAND Classique and Cocoa until stiff peak and place a thick layer on top of the toffee sauce.
TOPPING
1. Bring the Bar One, baking chocolate, and MEADOWLAND Classique to the boil and continue heating until the chocolate is melted.
2. Add the white KNORR Roux and stir continuously until the mixture has thickened. Add the CARTE D'PR Toffee Sauce.Once the mixture has cooled, pour over the cake, and refrigerate until the topping has hardened.
