Travel cake

Preheat the oven at 160° C.

Sift flour with cocoa powder, baking powder and salt. Melt couverture with the oil.

In a mixer bowl with a whisk attachment, beat warmed almond paste with both sugars until homogenous.

Slowly incorporate eggs at room temperature. Keep whipping until firm ribbon forms.

Add cream following by melted chocolate.

Carefully fold in the flour mixture.

Pipe into prepared moulds and bake for 20 min.

Place everything in a saucepan and bring to a boil.

Deposit into a mould, let set.

Mix all ingredients except almond paste and the liquor.

Pipe into small truffle mould, blast freeze.

Soften almond paste with a bit of liquor, roll out to 2 mm thickness.

Cut circles of the rolled almond paste and wrap praline spheres.

Reserve for assembling.

Bring cream with glucose to a boil.

Melt chocolate.

Make a ganache with cream, chocolate and pistachio paste.

Add Mycryo® and then emulsify.

Mix first four ingredients into a crumble.

Bake crumble at 150C for 15 min, let cool down.

Melt chocolate, add pistachio praline and butter.

Fold in crumble and salt.

Spread onto a silpat and freeze.

Place everything in saucepan and heat until wax is melted.

Use at 60° C.