Travel cakes

Extra Chocolate Layer Cake

Made with Caraïbe 66%

An original recipe by Rémi Montagne, pastry chef at L’École Valrhona in Tain l’Hermitage.Makes one large cake, or twenty-four small cakes.

2 steps

Recipe Step by Step



840g EXTRA NOIR 53%
400g European butter
800g Egg Whites
440g Sugar
400g Egg yolks
140g White pastry flour

Melt the EXTRA NOIR 53% Couverture with the butter, and at the same time beat the egg whites with the sugar. Add the yolks to the hot butter and chocolate mixture at 120-130°F (50-55°C). Incorporate the beaten egg whites, then add the sifted flour.



820g Whipping cream
170g Glucose
170g Invert sugar
1140g DARK CARAIBE 66%
190g European butter

Heat the cream, glucose and invert sugar together. Slowly pour the hot mixture over the melted CARAÏBE 66% Couverture. Immediately mix using an immersion blender to make a perfect emulsion.

Once you have finished mixing, add the butter which you have cut into pieces at a temperature of 95-104°F (35-40°C). Mix again.

Assembly and finishing

Make the EXTRA NOIR 53% Sponge, spread 750g onto each frame and bake at 360°F (180°C) for about 8 mins.Make the CARAÏBE 66% Ganache, spread 600g onto a layer of Sponge, place a second Sponge layer on top and repeat until you have 4 layers of Sponge and 4 layers of Ganache.Sprinkle with COCOA NIBS, DARK CRUNCHY PEARLS 55% and fine chocolate sprinkles coated in gold sparkling powder.Store in the refrigerator for at least 2 hours, then freeze.Cut out 17 x 4.5cm rectangles.Spread tempered CARAÏBE 66% Couverture between two sheets of acetate paper.Before it hardens, cut out 17 x 4.5cm rectangles, then cut these in two (see photo).Stick the chocolate segments onto the cakes using a dab of Ganache.