Amatika Travel Cake
Travel cakes

Amatika Travel Cake

Made with Amatika 46%

An original recipe by l’École Valrhona
Recipe made for 6 DeBuyer Cake Molds Ref.1721.60

5 steps

Recipe Step by Step


Plant-Based Cake Batter

475g sugar

30g chia seeds

325g water

200g coconut cream (17% fat)

3g salt

350g all-purpose flour

15g baking powder

110g refined coconut oil

Grind the chia seeds to a powder.

Combine the sugar, ground chia seeds, water, coconut cream, and salt.

Whisk to mix.

Add the sifted flour and baking powder.

Add the melted coconut oil at 150°F (65°C) and beat lightly.

Lightly coat the molds with coconut oil, line with parchment paper trimmed to the size of the molds.

Weigh out 250g of cake mixture into each mold.

Leave in the refrigerator, preferably overnight.


Whipped Amatika Hazelnut Praliné



Melt the AMATIKA 46% couverture at 115°F (45°C), then mix into the HAZELNUT 60% PRALINÉ.

Temper at 75°F (24°C). Leave to set on a tray.

Use a stand mixer with a paddle attachment to whip the mixture, but make sure the temperature does not rise above 75-80°F (25-26°C).


Amatika Cake Glaze


91g grape seed oil

Melt the AMATIKA 46%couverture at 115°F (45°C).

Add the grape seed oil and mix.

Use at 85-105°F (30-40°C).


Chocolate Rice Clusters

250g wild black rice

250g AMATIKA 46% COVERTURE (tempered)

Pop the wild black rice in a non-stick pan like popcorn.

Once cooled, cover the rice in tempered AMATIKA 46% couverture.

Chefs Note: You can use puffed rice, millet, quinoa, or any other already puffed grain.


Vanilla Dark Brown Sugar Syrup

360g water

140g brown sugar


Bring the water, sugar, and split and scraped NOROHY vanilla bean to a boil.

Place in the refrigerator.

Assembly and finishing

Amatika Travel Cake

•    Make the Whipped Amatika Hazelnut Praliné and the Chocolate Rice Clusters. Set aside on a baking sheet.
•    Make the Vanilla Dark Brown Sugar Syrup.
•    Bake the Plant-Based Cake Batter at 310°F (155°C) for about 30 minutes.
•    As soon as you have taken the Cakes out of the oven, pour a little Syrup over the top of each one. Freeze.
•    Using a piping bag fitted with a plain nozzle, pipe about 60g of Whipped Amatika Hazelnut Praliné along the middle of each cake.
•    Place pieces of Chocolate Rice Clusters on the Whipped Praliné.
•    Freeze the Cakes, then glaze with Amatika Cake Glaze. Top Cakes with a chocolate décor piece.