Chocolate cake and Raspberry fruit spread inside a dark chocolate cup covered in Caramel Bettercreme and garnished with chocolate curls.
1 Each | 1/2 Sheet Chocolate Cake Layer Naturally & Artificially Flavored (#03277) |
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1 oz | Caramel Naturally & Artificially Flavored Bettercreme® |
1/2 oz | Allen® Filling Raspberry Bakeable Artificially Flavored |
1 Each | Dark Chocolate Cup |
1/4 oz | Chocolate Curls |
1/4 oz | Chocolate Pieces |
1 |
Using a ½ sheet chocolate cake, split the cake in half horizontally. Using a 2” round cutter, cut 5x7 making sure to cut through both layers creating 70 circles of cake. |
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2 |
Using a piping bag and Raspberry Fruit Spread, pipe a single swirl on the bottom of a dark chocolate cup. |
3 |
Place a single circle of chocolate cake on top of the Raspberry Fruit Spread. |
4 |
Using a #825 border tip and Caramel Bettercreme, pipe a single swirl on top of the chocolate circle. Smooth flat to the top of the dark chocolate cup. |
5 |
Using a #825 border tip and Caramel Bettercreme, pipe on a double rosette on top of the cup. |
6 |
Using a piping bag and caramel dip, drizzle top of rosette. |
7 |
Using chopped pecans, cover bottom edge of rosette. |
8 |
Using your choice of chocolate pieces, place on top of rosette. |