Chocolate Travel Cake

Name: Chocolate Travel Cake
Ingredients: 489.8 g granulated sugar (sucrose); 1077.23 g egg mixture; 31.21 g Baking powder; 127.66 g Water; 264.11 g butter (82% milk fat); 469.79 g wheat flour (type 00); 317.27 g granulated sugar (sucrose); 4 g Salt; 97.64 g cocoa powder (22-24%); 293.72 g Almond flour; 535.04 g cream (35% fat); 391.36 g dark chocolate (70%); 144.56 g butter (82% milk fat); 293.72 g Invert sugar; 1.88 g Tonkabean; 587.43 g cream (35% fat); 13.14 g Salt; 360.45 g caramelized chocolate; travel cake carré baking mold; white caramel (35%); travel cake round baking mold

Chocolate sponge cake with a filling of tonka bean and caramel.With these stainless steel baking molds from Martellato, designed in collaboration with pastry chef Frank Haasnoot, making the travel cake is a breeze! By baking the cake in the oven with a filling rod, you create a pastry with a 'hollow' section in the middle, which can easily be filled with a (jelly) filling of your choice. The result is a classic, neatly finished cake.