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.
Receta
Productos
Vanilla and chocolate caramel
| ingredientes | preparación |
|---|---|
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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. |
Cocoa crumble
| ingredientes | preparación |
|---|---|
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Mix all the ingredients until you get a crumble texture and set aside in the freezer. |
Filling
Assembly
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. |