Bakels
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COCONUT CHOCOLATE SLICE / ALMOND CHOCOLATE SLICE

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Cakes and Muffins - Slices
Recipe No:  R304d
USING PETTINA CHOCOLATE SUPREME
Group  Ingredient KG
1 MORAH CONTINENTAL 0.250    10.2%
PETTINA SPONGE SUPREME 1.250    51%
Water 0.400    16.2%
Eggs 0.460    18.6%
 
2 Coconut/Sliced Almonds 0.100    4%

  Total Weight 2.460
Method:  1. Blend Group 1 together for 1 minute on first speed.
2. Scrape down.
3. Blend for 6 minutes on second speed.
4. Blend in Group 2 on low speed
5. Spread in a standard prepared baking tray
6. Bake at 190C for about 25 minutes.
7. Allow to cool, ice with Coconut Topping or alternative finishing ideas.

8. For Coconut Topping Melt 90g Butter with 160g Milk. Blend in 720g of Icing Sugar, 225g Coconut and 18g Apito Chocolate Paste. Spread over baked slice and leave to set.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  Standard Baking Tray