Caramel and chocolate travel cake

TANTALISING FLAVOURS

Two flavours that never fail - chocolate and caramel - are blended in this tempting cake finished with a crispy cocoa crumble topping.

Recipe

Created by

ingredients	preparation
1000g Creamed butter 1000g Sugar 20g salt 200g Hot milk infused with cinnamon vanilla 1500g Egg 500g Powdered almond flour 1180g Weak flour 30g DCP-20R03-CV 20g Baking powder	Whisk the butter along with the sugar and the salt. Gradually add the milk then mix in the egg. When everything is mixed in, add the almond. Sieve the flour and the baking powder with the powdered cocoa and stir into the mixture. Bake at 160°C with a closed draft for 40 min.

ingredients

preparation

Whisk the butter along with the sugar and the salt.

Gradually add the milk then mix in the egg.

When everything is mixed in, add the almond.

Sieve the flour and the baking powder with the powdered cocoa and stir into the mixture.

Bake at 160°C with a closed draft for 40 min.

ingredients	preparation
320g Icing sugar 530g Cream 35% fat 212g Glucose 0,8pod(s) Vanilla 130g Butter 8g Ceylon cinnamon stick 90g CHM-O93JADE	Heat the cream and the glucose. Make a dry caramel with the powdered sugar. Add the cinnamon sticks and the vanilla to the caramel. Pour this caramel into the hot cream and glucose mixture, then cook the mixture obtained again at 104°C. Allow the caramel to cool to 80/85°C, then make an emulsion with the milk chocolate couverture at 35°C. Add the tempered butter and beat.

ingredients

preparation

Heat the cream and the glucose.

Make a dry caramel with the powdered sugar.

Add the cinnamon sticks and the vanilla to the caramel.

Pour this caramel into the hot cream and glucose mixture, then cook the mixture obtained again at 104°C.

Allow the caramel to cool to 80/85°C, then make an emulsion with the milk chocolate couverture at 35°C.

Add the tempered butter and beat.

ingredients	preparation
340g Cold butter in cubes 170g Sugar 380g Weak flour 60g DCP-20R03-CV	Mix all the ingredients until you get a crumble texture and set aside in the freezer.

Place the dough into a 16 cm ring mould until ¾ full and inject the Chocovic chocolate baking cream and caramel filling.

Cover with crumble and sprinkle powdered sugar on top.

Bake at 160°C for about 30-40 min.