Batter:

• MELLA MOIST CHOCOLATE MIX: 1.000 kg
• Whole egg: 0.400 kg
• Vegetable Oil: 0.400 kg
• Water: 0.200 l
• Total weight: 2.000 kg

Mixing time: 3 - 5 minutes, High speed

Baking temperature: 150 °C – 160° C

Baking time: 25 minutes

Instructions for use: Mix all ingredients at high speed until a soft homogeneous batter is achieved. Bake as directed.

Dark Chocolate Mousse:

• MELLA GOURMET WHIP: 0.350 kg
• LUBECA 37% MILKY CHOCOLATE: 0.200 kg
• Milk: 0.200 kg
• Egg Yolk: 0.080 kg
• Caster Sugar: 0.060 kg
• Gelatine leaves: 0.005 kg
• Total weight: 1.185 kg

Instructions for use: Soak gelatine leaves in ice-cold water until soft. Heat milk, sugar, and egg yolk to 85° C. Add softened gelatine leaves and LUBECA 70% GHANA DARK INTENSE CHOCOLATE. Whisk MELLA GOURMET WHIP to soft peaks, then fold into the warm mixture when it reaches 35° C.

Cherry Jelly:

• MELLA FRUITY FILLING-CHERRY: 0.150 kg
• Conserved Cherry: 0.100 l
• Total weight: 0.250 kg

Instructions for use: Combine all ingredients. Pour the cherry jelly into a piping bag and apply it on top of each cake layer.

White Chocolate Mousse:

• MELLA GOURMET WHIP: 0.350 kg
• LUBECA WEISSE SCHOKO %29 WHITE CHOCOLATE: 0.250 kg
• Whole Egg: 0.040 kg
• Caster Sugar: 0.070 kg
• Gelatine leaves: 0.005 kg
• Total weight: 0.715 kg

Instructions for use: Soak gelatine leaves until soft. Heat 150 g of MELLA GOURMET WHIP with sugar and whole egg to 85° C. Add softened gelatine and LUBECA WEISSE SCHOKO %29. Whisk the remaining 200 g of MELLA GOURMET WHIP to soft peaks and fold into the warm mixture once it reaches 35° C.

Dark Chocolate Glaze:

• LUBECA DARK INTENSE 70%: 0.300 kg
• MELLA GOURMET WHIP: 0.200 kg
• Glucose: 0.300 kg
• Caster Sugar: 0.300 kg
• Water: 0.150 L
• Gelatine mass: 0.120 kg
• Cocoa Powder: 0.025 kg
• Total weight: 1.395 kg

Instructions for use: Heat MELLA GOURMET WHIP, cocoa powder, sugar, glucose, and water to 103° C. Add gelatine mass and LUBECA DARK INTENSE 70%. Homogenize with a hand-blender for 1 minute. Let it rest for 24 hours at +4° C. Reheat the glaze in a bain-marie to 32-35° C and cover the frozen cake with the warm glaze.