Ingredients

Group Cake
Ingredient
KG
Weight (%)
Pettina Chocolate Sponge Mix Complete
0.500
100
Whole Eggs
0.500
100
Water
0.125
25
Bakels World Compound Butter (melted)
0.125
25
Total Weight: 1.250
Group Mousse
Ingredient
KG
Weight (%)
Whip-Brite Whipped Topping Powder
0.300
100
Cold water
0.420
140
Apito Chocolate Paste
0.020
6.67
Caster Sugar
0.120
40
Gelatin Powder
0.009
3
Water
0.100
33.33
Total Weight: 0.969
Group Filling
Ingredient
KG
Weight (%)
Les Fruits 50% Dark Cherry
0.500
-
Sugar
0.030
-
Water
0.020
-
Gelatin Powder
0.005
-
Water
0.100
-
Total Weight: 0.655
Group Glaze
Ingredient
KG
Weight (%)
Saphire Neutral
0.250
31.25
Water
0.300
37.5
Diamond Glaze Dark Chocolate
0.800
100
Total Weight: 1.350

Method

How to do it:

Cake:
1. Whisk Pettina Chocolate Sponge Mix Complete, eggs and water (a)
for 5 minutes on high speed.
2. Fold-in melted butter.
3. Deposit on a greased and lined jelly roll pan.
4. Bake at 180oC. Cool and cut using cake ring pan. Set aside.

Mousse:
1. Using wire whisk, mix Whip Brite, water, Apito Chocolate Paste, and
caster sugar for about 5 minutes on high speed.
2. Bloom and dissolve gelatin in water. Set aside.
3. Temper the gelatin in mousse mix.

Filling:
1. Make sugar syrup by combining sugar and water (b). Mix and set
aside.
2. Soak gelatin in cold water (c). Melt the soaked gelatin with sugar
syrup and add into Les Fruit Dark Cherry 50%.

Glaze:
1. Boil Sapphire Neutral and water. Temper on Diamond Glaze Dark
Chocolate.

Assembly:
1. Place the chocolate sponge cake into the bottom of ring cake pan.
Cover with chocolate mousse, add the filling. Chill

Glaze:
1. Bring to boil the Saphire Neutral and water. Temper the hot glaze in
the Diamond Glaze. Desired application temp is 35-40°C.

Yield

1 x 8” mousse cake

Ingredients

Group Cake
Ingredient
KG
Weight (%)
Pettina Chocolate Sponge Mix Complete
0.500
100
Whole Eggs
0.500
100
Water
0.125
25
Bakels World Compound Butter (melted)
0.125
25
Total Weight: 1.250
Group Mousse
Ingredient
KG
Weight (%)
Whip-Brite Whipped Topping Powder
0.300
100
Cold water
0.420
140
Apito Chocolate Paste
0.020
6.67
Caster Sugar
0.120
40
Gelatin Powder
0.009
3
Water
0.100
33.33
Total Weight: 0.969
Group Filling
Ingredient
KG
Weight (%)
Les Fruits 50% Dark Cherry
0.500
-
Sugar
0.030
-
Water
0.020
-
Gelatin Powder
0.005
-
Water
0.100
-
Total Weight: 0.655
Group Glaze
Ingredient
KG
Weight (%)
Saphire Neutral
0.250
31.25
Water
0.300
37.5
Diamond Glaze Dark Chocolate
0.800
100
Total Weight: 1.350

Method

How to do it:

Cake:
1. Whisk Pettina Chocolate Sponge Mix Complete, eggs and water (a)
for 5 minutes on high speed.
2. Fold-in melted butter.
3. Deposit on a greased and lined jelly roll pan.
4. Bake at 180oC. Cool and cut using cake ring pan. Set aside.

Mousse:
1. Using wire whisk, mix Whip Brite, water, Apito Chocolate Paste, and
caster sugar for about 5 minutes on high speed.
2. Bloom and dissolve gelatin in water. Set aside.
3. Temper the gelatin in mousse mix.

Filling:
1. Make sugar syrup by combining sugar and water (b). Mix and set
aside.
2. Soak gelatin in cold water (c). Melt the soaked gelatin with sugar
syrup and add into Les Fruit Dark Cherry 50%.

Glaze:
1. Boil Sapphire Neutral and water. Temper on Diamond Glaze Dark
Chocolate.

Assembly:
1. Place the chocolate sponge cake into the bottom of ring cake pan.
Cover with chocolate mousse, add the filling. Chill

Glaze:
1. Bring to boil the Saphire Neutral and water. Temper the hot glaze in
the Diamond Glaze. Desired application temp is 35-40°C.

Display Conditions

Display Conditions

Chilled

Category

Category

Mousses

Finished Product

Finished Product

Cake, Dessert