Chocolate and vanilla marbled cake

Chocolate and vanilla marbled cake

by Fabien Pairon

Ingredients

10-12 persons

for a GEOFORME mould  L.35cm, Ht 7.5cm

Vanilla dough

  • 3 eggs
  • 170 g of sugar
  • 1 g of salt
  • 80 g of liquid cream
  • 140 g flour
  • 3 g of baking powder
  • 50 g of melted butter
  • ½ vanilla pod

Chocolate dough

  • 3 eggs
  • 170 g of sugar
  • 1 g of salt
  • 80 g of liquid cream
  • 110 g of flour
  • 30 g of cocoa powder
  • 3 g of baking powder
  • 50 g of melted butter
  • ½ vanilla pod

Instructions

VANILLA DOUGH

Scrape the vanilla and put the peel in the melted butter.
Sift the flour and yeast together (powder ingredients)
Whisk the eggs, sugar and salt briskly.
Add the cream, then the powder ingredients and finally the butter melted with the vanilla.

CHOCOLATE DOUGH

Melt the butter. Sift the flour, cocoa and yeast together (powder ingredients).
Whisk the eggs, sugar and salt briskly. Add the cream then the powder and finally the melted butter.

Pour in chocolate and vanilla alternately in the GEOforme mould (L. 35X7X7.5 cm) previously lined with a sheet of baking paper.

Tip: You can draw a line of softened butter in the middle of the marbled cake (on the surface). This will allow for a nice central opening and even cooking process.
Bake at 150°C (thermostat 5) for 45 minutes.
Allow to cool completely in the mould before turning out.

MORE ABOUT FABIEN PAIRON

Fabien Pairon

Born in the north of Burgundy, Fabien Pairon began working in the food business at the age of 15. He initially trained as a chef and worked in France and abroad mainly in gastronomic restaurants and international catering service companies.
He set up his own catering and reception organization business in his home region and ran it for 6 years.
Just as the products must be magnificent, Fabien gives also a great importance to the excellence of the utensils used for his preparations. It is therefore quite natural that he has been cooperating with De Buyer France for many years.

 

His title of "Meilleur Ouvrier de France" obtained in 2011 led him to teach at EHL (Ecole Hôtelière de Lausanne), giving thus a new impulse to his career.

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