Ingredients

Group Brownie Batter
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.234
90
All Purpose Flour
0.023
10
Refined Sugar
0.051
19.66
Eggs
0.037
14.10
Water
0.058
22.22
Vegetable Oil
0.054
20.94
Fino Dark Chocolate Buttons
0.072
27.78
Total Weight: 0.530
Group Cheesecake Batter
Ingredient
KG
Weight (%)
Pettina Classic Cheesecake Mix
0.400
100
Water
0.300
75
Total Weight: 0.700

Method

How to do it:

Brownie Batter:
1. In a mixing bowl, mix together water, oil and eggs.
2. Slowly add Fino Chocolate Cake Mix, all purpose flour and sugar. Mix for
30 seconds. Scrape. Continue mixing for 2-5 minutes until batter is smooth and creamy.
3. Add Fino Dark Chocolate Buttons and mix using a paddle on low speed
for 30 seconds.
4. Deposit batter in a greased and lined 9” round pan.
5. Bake at 160°C for 45-50 minutes. Do not overbake. Freshly-baked
brownies appear under baked but will set once cool.
6. Once cool, cut the brownies with an 8” ring mold.

Cheesecake Batter:
1. Combine Pettina Classic Cheesecake Mix and water in a mixing bowl.
Using a wire whisk, mix on high speed for 1 minute.
2. Scrape down.
3. Mix on high speed for 3-4 minutes or until light.
4. Deposit the cheesecake batter on top of the pre-baked brownies plce
in an 8” ring mold.
5. Chill to set.

Cheesecake Batter:
1. Combine Pettina Classic Cheesecake Mix and water in a mixing bowl.
Using a wire whisk, mix on high speed for 1 minute.
2. Scrape down.
3. Mix on high speed for 3-4 minutes or until light.
4. Deposit the cheesecake batter on top of the pre-baked brownies plce
in an 8” ring mold.
5. Chill to set.

Yield

1 x 8” cake

Ingredients

Group Brownie Batter
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.234
90
All Purpose Flour
0.023
10
Refined Sugar
0.051
19.66
Eggs
0.037
14.10
Water
0.058
22.22
Vegetable Oil
0.054
20.94
Fino Dark Chocolate Buttons
0.072
27.78
Total Weight: 0.530
Group Cheesecake Batter
Ingredient
KG
Weight (%)
Pettina Classic Cheesecake Mix
0.400
100
Water
0.300
75
Total Weight: 0.700

Method

How to do it:

Brownie Batter:
1. In a mixing bowl, mix together water, oil and eggs.
2. Slowly add Fino Chocolate Cake Mix, all purpose flour and sugar. Mix for
30 seconds. Scrape. Continue mixing for 2-5 minutes until batter is smooth and creamy.
3. Add Fino Dark Chocolate Buttons and mix using a paddle on low speed
for 30 seconds.
4. Deposit batter in a greased and lined 9” round pan.
5. Bake at 160°C for 45-50 minutes. Do not overbake. Freshly-baked
brownies appear under baked but will set once cool.
6. Once cool, cut the brownies with an 8” ring mold.

Cheesecake Batter:
1. Combine Pettina Classic Cheesecake Mix and water in a mixing bowl.
Using a wire whisk, mix on high speed for 1 minute.
2. Scrape down.
3. Mix on high speed for 3-4 minutes or until light.
4. Deposit the cheesecake batter on top of the pre-baked brownies plce
in an 8” ring mold.
5. Chill to set.

Cheesecake Batter:
1. Combine Pettina Classic Cheesecake Mix and water in a mixing bowl.
Using a wire whisk, mix on high speed for 1 minute.
2. Scrape down.
3. Mix on high speed for 3-4 minutes or until light.
4. Deposit the cheesecake batter on top of the pre-baked brownies plce
in an 8” ring mold.
5. Chill to set.

Display Conditions

Display Conditions

Ambient

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Brownie, Cake, Cheesecake