Vegan cacao Toasted bread
Flour g 205
Cacao g 50
Fabbri Vegan base g 50
Potato flour g 50
Sugar g 70
vegetable oil g 175
Water g 400
Super Vanilla Delipaste g 35
Dark chocolate 60% g 150
Vegetable cream g 240
Fabbri chocolate frosting g 500
Mix together water and VEGAN Base into the pasta maker and leave to stand for some minutes, add oil and keep on whipping. Add sugar and, at least, the Super Vanilla Delipaste. Join flour, potato flour, cacao and mix carefully bottom up.
For a baking tray (60x40 cm): cook in a traditional oven at 160° without humidity for 20 minutes.
For a high ring toasted bread: cook at 155° for 25 minutes.
Melt the chocolate into hot vegetable cream (as an alternative you can use hot milk with margarine) and add to the 30 ° warmed glaze. Frost the cake and put into the freeze at – 18°. Take off from the freeze, cut into pieces and decorate with cream.
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