• Prep Time 50 minutes
  • Cook Time 10 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Ingredient (A)
  • 40g Beryls EXTRA DARK Chocolate Coins 75% (melted)
  • 30g full cream milk
  • Ingredient (B)
  • 4pcs egg yolk
  • 1/2tsp baking soda
  • 20g flour
  • 30g corn oil
  • Ingredient (C): Meringue
  • 4pcs egg white
  • 75g caster sugar
  • Ingredient (D): White Chocolate Ganache
  • 200g whipping cream
  • 80g Beryls White Compound Chocolate
  • Ingredient (E): Dark Chocolate Coating
  • 150g whipping cream
  • 150g Beryls Liquid Dark Compound Chocolate


  1. Melt (A) together and mix well. Add in (B) to the chocolate mixture.
  2. Beat (C) until stiff. Gently fold meringue into chocolate mixture and mix well.
  3. Line up a 10”x14” tray with parchment paper. Pour batter into tray and bake at 210°C for 8 to 10 minutes. Leave to cool.
  4. To make White Chocolate Ganache: (Prepare One Day In Advance) Boil whipping cream at low heat and pour into Beryl’s White Compound Chocolate. Stir until well mixed.
  5. Cut the cake into 3 pieces with each at 4” width. Spread (D) over the cake layer by layer. Chill the cake for 2 hours.
  6. Ingredient (E): Dark Chocolate Coating with nuts: Boil whipping cream at low heat and pour into Beryl’s Liquid Dark Compound Chocolate. Stir until well mixed and add in chopped nuts.
  7. Coat (E) over the whole cake. Decorate with some Christmas ornaments.

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