Mini travel cake in satay

Created by

  • Jean-Marc Bernelin - Callebaut® chef - CHOCOLATE ACADEMY™ centre China
level 1

“The first thing that comes to mind when I hear ‘roasting’? Barbecue! So I created a skewered mini travel cake, and used cocoa mass and cocoa nibs for a sauce with a strong chocolate taste to accompany it.”

Recipe components

Used Callebaut products

Financier

IngredientsPreparation
  • 200g
    icing sugar
  • 80g
    almond powder
  • 80g
    flour
  • 2g
    baking powder

Mix together.

  • 225g
    egg white
  • 20g
    invert sugar

Add to previous mixture without whipping.

  • 135g
    butter

Boil into beurre noisette. Add to previous mixture at 25-30°C.

Pipe into small silicon mould and bake for 4 ½ minutes at 210°C. Unmould
immediately and wrap while they warm to keep moist. Keep aside and
use when required.

Mini chocolate travel cake

IngredientsPreparation
  • 200g
    whole egg(s)
  • 55g
    egg yolks
  • 50g
    glucose
  • 80g
    invert sugar

Whisk together until light.

Make ganache and add to previous mixture.

Crush and sprinkle in silicon mould.

Pipe mixture into small silicon mould and bake for 4 minutes at 210°C.
Unmould immediately and wrap while warm to keep moist. Keep aside and use when required.

Chocolate sauce

IngredientsPreparation
  • 150g
    water
  • 75g
    glucose
  • 75g
    Cocoa mass

Mix and boil for 2 minutes.

Add to previous mixture after boiling.

Use as sauce for dipping.