INKA TRAVEL CAKE IS MADE OF: 

• Moist gluten-free chocolate P125 sponge cake

• Tender chocolate caramel ganache

• Dark chocolate coating

This cake is a rather peculiar product since it has no wheat flour. Despite this, the cake is very stable and easy to make. Its texture is soft and tender.

The chocolate sponge recipe calls for concentrated dark chocolate P125, which provides an intense chocolate flavour. The cake is covered with a dark chocolate glaze with cocoa nibs.

COURSE PRICE INCLUDES:

• Access to the video lesson and PDF recipe for 12 months on the Teachable educational platform (PDF recipe is available to download on your device)

*After purchase the video lesson and the recipe will be available on the Teachable educational platform.