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Making the Filling

  • Buttery Margarine 150.0 g
  • Unsalted Butter 100.0 g
  • Dark Chocolate Compound 300.0 g

Making the Cake

  • Egg Yolk 9.0 pc
  • Rough Sugar 100.0 g
  • Emulsifier 15.0 g
  • Egg White 9.0 pc
  • Rough Sugar 175.0 g
  • Cream of Tar Tar 1.0 tsp
  • Chocolate Powder 80.0 g
  • Corn Starch (Maizena) 80.0 g
  • Baked Toffieco 1.0 tbsp
  1. Making the Filling

    • Melt the chocolate in a little fire but do not let it be boiled.
    • Then, turn off the fire and put into the fridge to freeze it.
    • Mix the dough until it expands.
  2. Making the Cake

    • Whisk egg yolk, rough sugar, and emulsifier with high speed mixer until the dough expands.
    • Whisk egg white, rough sugar, and cream of tartar with high speed mixer until it is white and stiff.
    • Sieve chocolate powder, maizena/corn starch, and baked Toffieco well.
    • Mix those three ingredients carefully and mold into a baking pan and bake it for 20 minutes.
    • Then, spray the cake with rum spray and fill it with the filling ingredients.