Tahina & Dates Chocolate Travel Cake

Callebaut, Belgium

Servings

5-6

Prep Time

20 minutes

Cook Time

30-40 minutes

Cuisine

Dessert

Category

Dessert

Indulge in the ultimate dessert experience with this Tahina & Dates Chocolate Travel Cake. A perfect blend of luxurious flavors and textures, the moist cake base is infused with the natural sweetness of Medjool dates and complemented by a smooth Callebaut caramel filling. The nutty richness of tahini paste adds depth, while a silky Callebaut W2 white chocolate glaze creates a luscious finish. Topped with a crunchy sesame sablage and a velvety tahini filling, this cake is an irresistible treat that promises to captivate your senses and leave you wanting more.

Tahina & Dates Chocolate Travel Cake

Ingredients

    Base Mix

    • 334g Butter (82%) (room temperature)
    • 200g Sugar
    • 47g Brown Sugar
    • 1 Authentic Bourbon Vanilla Bean From Madagascar 
    • 318g Eggs (room temperature)
    • 286g Flour T55
    • 207g Almond Powder
    • 9.5g Soc Chef Baking Powder
    • 250g Callebaut caramel Filling, Water Based
    • 40g Even Fresh UHT Cooking Cream 
    • 375g Chopped Majdool Dates

    Tahini Filling

    • 150g Tahini Paste
    • 200g Callebaut white Chocolate 28% Min Cocoa, n° W2
    • Deco Relief (France) Concentrated Aroma ROSE (optional)

    Sesame Sablage

    • 30g Water
    • 60g Sugar
    • 100g Sesame Seeds
    • 10g Butter

    Callebaut W2 White Chocolate Gourmand Glaze

    • 700g Callebaut white Chocolate 28% Min Cocoa, n° W2
    • 70g Grapeseed Oil
    • 150g Sesame Seeds

    You may need

    • Pavoni Silicon Mould "FRISBEE" TOP17S
    • Pavoni Non Stick Silicon Baking Mat

    Directions

      Base Mix

      1. Chop dates into small pieces, dust with flour, and set aside.

      2. Sift flour, baking powder, and almond powder, then set aside.

      3. Mix butter, sugars, and Bourbon Vanilla Bean from Madagascar seeds in a bowl.

      4. Cream the butter for 2 minutes on low speed with the paddle attachment, then switch to the whisk and cream for 10 minutes. Scrape the sides of the bowl occasionally.

      5. Repeat this process 3 to 4 times until the butter is fully creamed and has a very white and fluffy texture

      6. Gradually add the dry ingredients and eggs to prevent splitting. Mix at low speed, then use a hand spatula.

      7. In a separate bowl, Heat Even Fresh UHT Cooking cream and caramel together until softened. Fold the caramel and dates into the batter.

      8. Grease 14cm rings, line with buttered baking paper, and place them on a baking tray with a silicone mat. Fill each ring with 480g of batter.

      9. Cover with another silicone mat and a heavy tray.

      10. Bake at 150°C for 28-30 minutes.

      Tahini Filling

      1. Melt the Callebaut white Chocolate 28% Min Cocoa, n° W2

      2. Add the tahini paste and rose flavor

      3. Temper the mixture to 23°C and reheat to 25°C

      4. Place 100g of filling into the mold, then place the cake upside down on top

      5. Freeze for 15 minutes to allow the filling to crystallize.

      6. Ensure the cake is at 5°C before placing it on the filling.

      Sesame Sablage

      1. Make a syrup at 115°C.

      2. Add sesame seeds and cook gently until the water evaporates and the seeds are coated with sugar.

      3. Continue cooking until the sesame seeds turn golden.

      4. Add butter and mix until dissolved.

      5. Spread the mixture on a silicone mat to cool.

      Callebaut W2 White Chocolate Gourmand Glaze

      1. Melt the Callebaut W2 White Chocolate

      2. Add the oil and the seeds and mix well

      3. Glaze at 29°C