Chocolate Sponge:

• 1000g Benoit Chocolate Sponge Mix
• 750g Fresh Whole Eggs
• 300g Vegetable Oil
• 300g Water

Application:

• Mix all ingredients together for 5 – 6 min
• Place in 2 x (60x40cm) tray
• Baking temperature 180°C
• Baking time 10 – 12 min

Assembly and Finishing:

• After cooling, cut sponge in 3 layers.
• Spread Benoit Cherry Fruit Filling on first and second layer.
• Spread Benoit Non dairy cream on all layers.
• Decorate with shredded chocolate made with Benoit dark chocolate 56% and few pieces of Benoit Red Glazed Cherry