Mini travel cake in satay

“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.”

Level:: Easy
Makes:: 10 persons

200 g

icing sugar
80 g

almond powder
80 g

flour
2 g

baking powder

Mix together.

225 g

egg white
20 g

invert sugar

Add to previous mixture without whipping.

135 g

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.

200 g

whole egg(s)
55 g

egg yolks
50 g

glucose
80 g

invert sugar

Whisk together until light.

150 g

cream
150 g

Callebaut 70-30-38

Make ganache and add to previous mixture.

25 g

sugar
25 g

pistachios
25 g

almonds
25 g

Callebaut Cocoa - Cocoa Nibs - 800g Bag

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.