I am looking for a little cake recipes perfect right now, kind “the” recipe that you found when you do more than this ;-) After the perfect cake lemon-poppy, here is the perfect marble cake marble cake or rather because the format lends itself better to cake marble cake that I find. Marbled cakes I've done dozens being small with a fixed idea, rediscover the taste of Savannah Brossard. What I had not identified at the time, Savane is that it does not really taste but a very soft texture mainly related to palm oil… and it is ugly! So when I stumbled upon the Lilo recipe given by Turkish delight and that the latter described as “perfect”, I had to try. The result is top, not 100% the taste of Savannah but not too perfect marbled air, not too dry and chocolate until it takes. I think the key really makes the difference is to add white chocolate in white paste, not just vanilla, as in other recipes.
Preparation time 20 minutes
For a cake
- 4 eggs
- 140g golden sugar
- 130g plain flour
- 70g dark chocolate to make pastries
- 70g of white chocolate to make pastries
- 1 tbsp vanilla sugar
- 140g butter
- 1 pinch of salt
Pre-heat the oven to 180°C/Gas 4.
Separate the yellow bench. In a bowl, whisk the egg yolks with sugar until the mixture whitens. Add flour and mix again.
Pour half of batter into a second bowl. Melt the chocolate in a bain marie, add 70g butter, mix. Add this mixture into one of two preparations, mix again. Melt white chocolate in a bain marie, add 70g butter and vanilla sugar, mix. Add this mixture in the second preparation, mix again.
Beat the egg whites until stiff with a pinch of salt, divide in half and add half a chocolate batter in each. Clad a loaf pan with baking paper.
Pour half of chocolate mixture into the black cake tin, smooth the surface of the preparation, add half the white chocolate mixture, smooth the surface, add the second half of chocolate mixture black then the rest of the white chocolate mixture.
Bake 50 minutes at 180 °, the tip of a knife should come out clean. Let cool 10 minutes before removing from pan.
If you like your cake very moist, you can once unmolded, allow to cool in a sealed plastic bag, This prevents moisture from escaping and the dry. Be careful, it also softens the crust of the cake that will lose in firmness, it is really to taste!