Chocolate Mint Cake



Storage temperature: Refrigerator temperature (2-10°C)
Shelf life: 5 days


- Put everything in a mixing machine , use the leaves 

- Beat 1 minute slow, then move to medium in 3 minutes 

- Put in a 40*60cm tray lined 

- Bake at 180°C for 18-22 minutes

Chocolate Mint Ice-cream

- Mix whipping cream, sugar, color, flavor until stiff peaks 

- Add mascarpone to the mixture 

- Continue to add finely grated dark chocolate and mix well

Shaping & Decoration

- Use a turntable and a creamy spatula 

- Use cake base (220 gr) size 18 cm -> cream (120 gr) x 4 times

Chocolate Mint Cake

Complexity level:  

- Total recipe weight: 3101 gr 

- Weight of each cake: 580 gr 

- Quantity: 2 pieces