Yield: 8 cakes of 14 x 5 cm (diameter x height)
Method:
Scale 80g chocolate crumble into rings of 14cm in diameter and push them gently until very compact. Pre-bake the base for a short time (approx. 6-8 minutes at 200°C).
Mix all the above-mentioned ingredients for the basic batter and the dark batter separately at medium speed for 5 minutes with a fine wired whisk.
Then pipe 275g basic batter and 275g dark batter one by one on the short pastry and bake.
Baking temperature: 180 - 190°C
Baking time: 50 - 55 minutes