Caramel and chocolate travel cake


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


Vanilla and chocolate caramel

Ingredientes Preparación
  • 320g
    Icing sugar
  • 530g
    Cream 35% fat
  • 212g
  • 0,8pod(s)
  • 130g
  • 8g
    Ceylon cinnamon stick
  • 90g

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
  • 340g
    Cold butter in cubes
  • 170g
  • 380g
    Weak flour
  • 60g
    Cacao en polvo selección 22

Mix all the ingredients until you get a crumble texture and set aside in the freezer.


Ingredientes Preparación
  • As needed
    Callebaut Caramel FWF-Z6CARA


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.

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