WZ Black Edition

Zobacz film

Calculate food cost

Quantity of servings: 2 trays 30×40 cm

Butter 80 g

Eggs 650 g

Sugar 360 g

Wheat flour 300 g

Black cocoa powder 72 g

Baking powder (optional) 8 g

Oil or melted butter 160 g

Milk 45 g

Cream 30–36% (chilled) 720 g

Mascarpone 360 g

Vanilla paste or vanilla seeds (optional) 2 pcs.

Vegetable oil 100 g

In a saucepan melt the butter with the milk and oil, heat, add the chocolate, melt and mix to a smooth mass.
Crack the eggs into the bowl and whip to a white, glossy mass.
Add the sifted flour, then the cocoa and baking powder.
Mix the mass, then add the chocolate-butter mass and combine well with a spatula.
Pour the mass into 2 baking tins sized 30×40 cm lined with baking paper and level.
Bake at 170°C for 18 minutes.
Cool on a rack.

Pour the chilled cream into a bowl, add the mascarpone.
Gradually add MULTI CREAM Milk Cream, mixing at medium speed until a fluffy, stable cream is obtained.

Cut portions in the shape of rectangular cubes measuring 4.5 × 4.5 cm.
Pipe a Chantilly cream rosette on each portion.
Place a cherry with stem or another seasonal fruit on the cream as a finishing touch.
Decorate with a little edible gold flakes.