Cafe Diva
All ingredients
| Premier Sponge: | ||
| Tegral Premier Sponge | 1000g | 35.25 oz. |
| Whole Eggs | 440g | 15.5 oz. |
| Water | 250g | 8.75 oz. |
| Finesse Chocolate Cafe: | ||
| Finesse | 400g | 14 oz. |
| Cold water (reduced 2%) | 888g | 31.25 oz. |
| Belcolade Superieur | 200g | 7 oz. |
| Classic Mocha | 51.5g | 1.81 oz. |
| Ambiante Mocha: | ||
| Ambiante | 500g | 17.75 oz. |
| Classic Mocha | 20g | 0.75 oz. |
| Decoration: | ||
| Miroir Plus Chocolate | ||
| Blanc Selection and Belcolade Superieur |
Recipe
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Method:
Premier Sponge:
Place eggs and water in bowl and add Tegral Premier Sponge, mix 7 minutes high. Scale 14 oz of mix per sheet. Bake at 400º F for 5-7 minutes in a convection oven with 5 seconds of steam.
Finesse Chocolate Cafe:
Add cold water to bowl and add mix on top. Blend 1 minute low, 3 minutes high. Melt Chocolate Superieur and add Classic Mocha. Add 1/5 of Finesse to chocolate mixture and fold in gently. It may be necessary to rewarm chocolate mixture before adding in the remaining Finesse, blend smooth.
Ambiante Mocha:
Place Ambiante in bowl and whip to soft peaks. Add Classic Mocha and finish whipping to desired consistency ( Medium Peaks).
Assembly:
Layer each Premier sponge sheet with a thin layer of Finesse Chocolate Cafe. Repeat process to achieve 5 cake layers and 4 Finesse layers. Apply top pressure to cake to ensure uniform layers and proper dispersion of filling. Freeze cake. Apply a thin layer of Ambiante Mocha to achieve a level cake top. Warm Miroir Plus Chocolate and apply a thin layer spreading evenly with a offset palate knife. Freeze cake, trim and cut with a hot knife to desired size. Make decorations using Blanc Selection and Belcolade Superieur.