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

Created by

ingredientes	preparación
320g Icing sugar 530g Cream 35% fat 212g Glucose 0,8vaina(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.

ingredientes

preparación

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.

ingredientes	preparación
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.