Extra Chocolate Layer Cake

Travel cakes

Made with: Caraïbe 66%

Steps: 2

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.

Recipe steps


  • 840gExtra Noir 53%
  • 400gEuropean butter
  • 800gEgg Whites
  • 440gSugar
  • 400gEgg yolks
  • 140gWhite pastry flour
  1. 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.


  • 820gWhipping cream
  • 170gGlucose
  • 170gInvert sugar
  • 1140gCaraïbe 66%
  • 190gEuropean butter
  1. 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.
  2. 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.

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