Dark Tomb Cake

COMPOSITION:

for 4 cakes (18 x 8 cm, height 4 cm)

• 1600 g Cream Cake Chocolate mass
• 320 g Dawn Fruit Filled Black Cherry
• 400 g Dark crumbles

Decor

• Gravestones made of shortcrust pastry
• Dobla Helloween decor

1. Cream Cake Chocolate mass

• 1000 g Dawn Cream Cake Mix Chocolate (UTZ)
• 350 g Whole egg
• 225 g Water
• 300 g Vegetable oil
  1875 g Total

2. Dark Crumbles

• 1000 g Dawn Shortcrust Mix
• 150 g Sugar
• 80 g Cocoa powder
• 450 g Butter or margarine
  

1680 g Total

3. Tombstones made of shortcrust pastry (black and white biscuits)

• 1000 g Shortcrust pastry
• 500 g Chocolate cake dough
  1500 g Total

WORKING METHOD:

• Add 300 g of Cream Cake Chocolate to the molds.
  
• Pipe one stripe of fruit filling lengthwise.
  
• Sprinkle with dark crumble and bake.

BAKE TEMPERATURE: 180°C BAKING TIME: 25-30 minutes

After cooling down, insert grave stone and put on Dobla decor.

1. Muffin Mass Chocolate

• Mix all ingredients slowly for 1 minute and with a flat beater at medium speed for 3 - 4 minutes.

2. Dark Crumbles

• Process all ingredients into sprinkles.

3. Tombstones made of shortcrust pastry

• Process all ingredients into a smooth shortcrust pastry.
• Layer both shortcrust pastry so that a cross is formed in the cut.
• Cool dough, then cut and bake about 3 - 4 mm thick
  

BAKE TEMPERATURE: 190°C

BAKING TIME: about 10 minutes