Formulas
Chocolate Sunshine Breakfast Cake
Capitalize on the classic popularity of chocolate with this upscale, rustic breakfast cake, formulated with just the right hint of sweetness to allow the natural flavor of the fruit, nuts and flour to shine through.
Total Formula
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Butter | 10 lb
|
4540
|
100%
|
| Almond paste | 5 |
2270
|
50% |
| Sugar | 12 lb, 8 oz |
5675 |
125% |
| Eggs | 12 lb, 8 oz
|
5675
|
125% |
| Progressive BakerŪ Artisan Bread Flour | 10 lb
|
4540
|
100% |
| Baking Powder | 4 oz
|
113.5
|
2.5%
|
| Progressive BakerŪ Cocoa Powder | 2 lb, 8 oz
|
1135 |
25% |
| Almond meal | 2 lb, 8 oz |
1135 |
25%
|
| Milk | 10 lb |
4540 |
100% |
| Candied orange | 2 lb, 8 oz |
1135 |
25% |
| Toasted hazelnuts | 2 lb, 8 oz |
1135 |
25% |
| Progressive BakerŪ Bittersweet Chocolate | 3 lb, 12 oz |
1703 |
37.5% |
Process:
Mix almond paste in mixer with paddle attachment. Add sugar. Next add eggs and soft butter. Finally, add milk. Sift flour with baking powder, cocoa powder and almond meal. Add to mixer. Add toasted hazelnuts and chopped chocolate. Place batter in loaf pan and bake approximately 40 minutes at 350°F/175°C. Garnish top with candied orange and whole almonds, if desired.
Serving suggestions:
Slice loaves for individual servings. If pre-slicing, wrap in cellophane to prevent drying. Batter can also be baked into muffins, mini bundts, mini loaves, or individual rounds for grab & go serving ease.
Formula supplied by the National Baking Center, Minneapolis, MN.