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Make the Dough

  • 10 Egg Yolks and 5 Egg Whites 350.0 g
  • Icing Sugar 150.0 g
  • Wheat Flour 90.0 g
  • Corn Starch (Maizena) 10.0 g
  • Milk Powder 10.0 g
  • Emulsion 15.0 g
  • Cake Margarine 150.0 g
  • Toffieco Grilled Rum Flavouring 1.0 tbsp
  • Butter, melted 50.0 g
  • Chocolate Powder 15.0 g
  • Chocolate Paste 1.0 tsp
  • Mocha Paste 1.0 tsp

Making and Decorating the Cake

  • Original Buttercream
  • Original Buttercream 1.0 g
  • Chocolate, melted 200.0 g
  • Peanut Butter 30.0 g
  • Pan, 30 x 40 x 4cm 1.0 pc
  • Chocolate, grated
  • Icing Sugar
  1. Make the Dough

    • Mix and whisk egg yolk and egg white, icing sugar, wheat flour, corn starch, milk powder, and emulsion until white and very fluffy (whisk for a minimum of 7 minutes at high speed).
    • Put margarine, Toffieco grilled rum flavouring, melted butter, chocolate powder, chocolate paste, mocha paste into the bowl and stir well.
  2. Making and Decorating the Cake

    • Put the dough into the pan in the oven and bake at 180°C for 30 minutes. After it is done, put it in an airtight cabinet for one hour. The cake then will be moist.
    • Whisk original buttercream, melted chocolate, and peanut butter until well-mixed and creamy. Use the mixture to glaze the cake and roll, and spread the rest of the cream on the cake.