- Make a brown butter by cooking the butter for 6-7 minutes and transfer into a cold bowl - Blend the almond powder, icing sugar and flour in a food processor until fine. Transfer into a bowl - Add the egg whites and mix well, then add in the brown butter and mix well - Add the mixture into the melted chocolate and mix well - Whip up the egg whites and brown sugar into a meringue using a mixer, adding the brown sugar in 3 parts - Fold the meringue into the chocolate mixture - Add chopped cashews and dates, mix well - Into a mould covered with butter and flour, pipe 150 grams of the dough, add the dates, then pipe another 150 grams - Bake at 150°C for 32 minutes
- Bring the cream to just below boiling, then pour over the chocolate. Let it cool down - When it has cooled down, add in the glucose and butter. Emulsify with a hand blender
- Bake the Chocolate-Brown Butter Travel Cake at 160°C for 15-20 minutes - Unmould the cake onto a sheet of baking paper and let it cool down for 1 hour - Turn it upside down, then pipe the High Cocoa Ganache. Keep in the fridge until set - Fully cover the cake with Dark Chocolate Dip Coating - Add chocolate decorations as desired
