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Travel cakes
Marbled Caramel Hukambi Cake
Made with Hukambi 53 %
An Original Recipe by L'Ecole Valrhona Chef Mario Bacherini
4 stepsRecipe Step by Step
Step01
Vanilla Batter
100g Whole eggs
100g Caster sugar
80g Sour cream
2g Fine salt
100g All-purpose flour
4g Baking powder
100g Unsalted butter, melted
7g Norohy vanilla extract
Whisk together the eggs, sugar, sour cream, and salt until smooth.
Sift together the flour and baking powder, then whisk them into the mixture until combined.
Slowly pour in the warm melted butter and the vanilla extract.
Mix to combine.
Step02
Chocolate Batter
100g Whole eggs
100g Caster sugar
80g Sour cream
2g Fine salt
80g All-purpose flour
20g Valrhona cocoa powder
4g Baking powder
100g Unsalted butter, melted
15g Grapeseed oil
Whisk together the eggs, sugar, sour cream, and salt until smooth.
Sift together the flour, cocoa powder and baking powder, then whisk them into the mixture until combined.
Slowly pour in the warm melted butter and the oil. Mix to combine.
Step03
Chocolate Caramel
Make a caramel with the sugar and glucose, deglaze with hot cream.
Allow to cool down to 60C then add the chocolate and emulsify with a blender.
Keep at room temperature.
Step04
Chocolate Coating
500g Hukambi 53% chocolate
50g Grapeseed oil
A.N. Walnuts
Melt the chocolate to 40C.
Add the oil.
Stir to lower the temperature down to 31/32C. Use at that temperature.
Assembly and finishing
In a cake tin, alternate layers of vanilla batter and chocolate batter using a piping bag, filling about 2/3 of the mold. Using a long toothpick, stir gently the batters to create the marbling effect.
Bake the cake at 160°C for about 20-25 minutes, or until a skewer inserted in the center comes out clean. Remove from the cake tin and cool down.
Pipe the chocolate caramel on top of the cake, lengthwise, then place generously halves of walnut on top of the caramel.
Place the whole cake on top of a glazing grid and coat with the chocolate coating. Allow the coating to set in the refrigerator for a few minutes.
Serve the cake chilled or best at room temperature.
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