Choco Milo Ovomaltine Dessert Box

Cake Ingredients A (sifter)

• 100 gr medium protein flour
• 25 gr cocoa powder

Material B

• 120 g sugar
• 1/2 tsp SP
• 3 eggs
• 1 tsp vanilla extract

Material C

• 80 ml cooking oil
• 30 gr DCC melt and let it cool a bit

How to make

• -mixer until white, thick and traces then add ingredients B and mix well with a spatula
• - Enter the C ingredients, mix well and then put into a 20X10X5 size pan that has been buttered and lined with paper.
• -steam into a steamer that has been preheated and the lid is wrapped in a clean cloth
• -steam until cooked and then cool
• - Cut thin according to the size of the jar

Cream Ingredients

• 200 ml whipping cream liquid/powder
• 80 gr melted cocoa powder
• The method
• - Whisk whipping cream until stiff (not too long)
• -mix the melted chocolate, mix well and then put it in a piping bag and store it in the refrigerator

Chocolate Cream

• 200 ml whipping cream liquid/powder
• 1 pack Milo powder
• 4 tbsp Ovomaltine
• The method
• - Whisk whipping cream until stiff
• -mix Ovomaltine and Milo, mix well, put into a piping bag

Ganache Ingredients

• 200 gr dark cooking chocolate
• 200 ml whipping liquid
• 1 tbsp butter
• -The method is to heat the whipping cream and then pour it into the DCC, mix well, add the butter and set it aside

Solution

• - Arrange the cake into a box then syringe with white cream until smooth and then stack with cake slices, store in the refrigerator for 30 minutes
• -Spray with chocolate cream until smooth then refrigerate for 30 minutes
• -Pour the chocolate ganache on top then sprinkle with chopped chocolate, store it in the refrigerator, serve cold

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