Cake dough

1. Mix the butter with the brown sugar and sea salt.
2. Add the eggs and the egg yolks.
3. Sift the flour, the cocoa powder and the baking powder, then incorporate delicately.
4. Add the cocoa nibs.
5. Store for 24 h in the fridge.
6. Roll out the dough in a 20 cm mold, keeping approximately 4 mm thickness.

Cake stuffing

1. Mix the crème pâtissière until it reaches a silky texture.
2. Add the piment d’espelette, almond powder, sugar and sea salt.
3. Mix the eggs then add the rhum.
4. Finish by adding the melted chocolate and butter.

Baking

1. Roll out the dough in a mold then stuff with cream then cover the top again with another part of the dough.
2. Brown the top and bake at 180 °C for 30 to 40 minutes until golden brown.

“Gâteau de voyage” is a traditional cake from France. It was called like that because it could stay several days without refrigeration and not getting ruined, and was perfect for travels. Easy to eat and easy to preserve, they are usually made with common ingredients in kitchen.