Inka Travel Cakes by Chef Karim Bourgi for KICA Academy | Pastry Arts
Chef Karim Bourgi’s Inka Travel Cakes: gluten-free chocolate sponge, caramel ganache, dark chocolate shell, and elegant gold leaf.
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Ingredients
- 245 g roasted almond powder
- 200 g superfine granulated sugar
- 365 g whole eggs, room temperature
- 100 g unsalted butter 84%
- 100 g Valrhona Coeur de Guanaja P125 dark chocolate 80%
- 80 g egg whites
- 50 g granulated sugar
- 340 g heavy cream 35%
- 23 g glucose or light corn syrup
- 2 g fleur de sel
- 173 g granulated sugar
- 63 g clarified butter
- 227 g Valrhona Tanariva milk chocolate 33%
- Sea salt
- 300 g Valrhona Caraïbe dark chocolate 66%
- 100 g grapeseed oil
- 63 g roasted almond nibs or cacao nibs
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