Travelcake - Citropolis By Alejandro Salas Rodriguez

Simplicity and efficiency are key here. This contemporary Chocolate Travel Cake has a sponge made with gluten-free nut flour, orange compote and chestnut cream with vanilla. Its ganache is based on Cacao Barry Alto El Sol chocolate. Ingredients: Peach Purée, Mandarin Purée, Vanilla Pod, Orange Peel, Cacao Barry Alto El Sol 65%, Chestnut Purée, Grand Marnier, Cacao Barry Saint Domingue 70% and Grapeseed Oil. 

Go to recipe