Bonbon Cake
Preparation time
5 minutes
Boiling time
50-60 minutes
Total time
1h30 minutes
DOUGH:
FILLING:
TOPPING:
OTHER BAKING INGREDIENTS:
Preparation:
- Preheat the oven to 160ºC.
- In a bowl add the Double Chocolate Cake, the eggs, the water, the oil and the instant coffee. Mix everything with a whisk until it becomes a homogeneous mixture. Place in a half sphere mould greased with Release Spray.
- Bake for 50 to 60 minutes. Let cool before unmolding.
- Cut in half, fill with Nocciola Intense.
- For the topping, heat the Milk Solid Ganache so that it becomes more fluid. Add the Crunchy Peanut. Pour over the cake previously placed on a net. Let it solidify at room temperature.
Note: An 18 cm half sphere mold was used.
Related Products
Nocciola Intense
Chocolate Spreads
Milk Solid Ganache
Ganaches
Release Spray
Others
Crunchy Peanut
Ingredients
Double Chocolate Cake
Cakes
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