Travel cakes


Recipe by Baptiste Blanc
Uses 24 Debuyer cake molds (ref 1721.60)

5 steps

Recipe Step by Step


Plant-Based Cake Batter

1900g sugar

120g chia seeds

1300g water

810g coconut cream (17% fat)

12g salt

1400g bread flour

60g baking powder

450g deodorized coconut oil

Grind the chia seeds to a powder.

Weigh out 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 and parchment paper trimmed to the size of the molds.

Weigh out 250g of cake mixture into each mold.

Leave in the refrigerator, preferably overnight.

Cook at 310°F (155°C) for 40 minutes.


60% Whipped Hazelnut Praliné


380g AMATIKA 46%

Melt the couverture at 115°F (45°C), then mix into the praliné.

Temper at 75°F (24°C).

Leave to set on a tray.

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


46% Amatika Cake Glaze

910g AMATIKA 46%

91g grape seed oil

Melt the couverture at 115°F (45°C).

Add the oil and mix.

Use at 85-105°F (30-40°C).


Chocolate & Rice Clusters

250g wild black rice

250g AMATIKA 46%

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

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


Lemon and Dark Brown Sugar Syrup

360g water

140g dark brown sugar

2g NOROHY vanilla bean

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

Place in the refrigerator.

Assembly and finishing


Make the whipped praliné and the chocolate & rice clusters. Set aside on a baking sheet.

Make the syrup.

Make and bake the cake mixture.

As soon as you have taken the cakes out of the oven, pour a little syrup over the top of each one.


Using a piping bag fitted with a plain no. 16 nozzle, pipe approx. 60g of whipped praliné along the middle of each cake.

Place pieces of chocolate & rice clusters on the whipped praliné.

Freeze the cakes, then glaze and place a logo on top.