When I told you that I absolutely had to retest Chef Pascal Hainigue's marbled cake recipe by adding other flavors, I didn't wait too long :p Remember my pistachio version right here . This time I offer you a more classic version, of course, but more delicious: a marbled vanilla almond and chocolate cake.
This cake is therefore composed of a vanilla mixture to which I added vanilla almond praline, a cocoa mixture, a thin layer of vanilla almond praline, a dark rock chocolate coating with almond pieces roasted and finally, roasted and caramelized almonds. A massacre ! I can say it, it's the best marble I've eaten!
Unlike the previous pistachio marble recipe, I chose to make everything the same day and not let my appliances sit in the refrigerator. Personally I didn't see any difference in taste or texture. I also increased the quantities in order to obtain a much taller cake. The quantities must obviously be adapted according to the size of your mold.
Concerning the marbling of the cake, I was disappointed the first time, I found that my marbling was not "pretty" enough. So I chose to poach differently and not do the "M" and "W" as the Chef suggested. So I poached each device alternating them. I then made zigzags using a fine knife in order to "mix" the devices very roughly and thus create these famous marblings. The result was there!
Ingredients for a 6/8 part cake (20x8cm cake tin) :
Source: Live Fou de Pâtisserie Instagram, Le Bristol, Peanut chocolate marble cake by Pascal Hainigue
The vanilla praline (to make the day before or even several days in advance) :
250g white almonds
125g caster sugar
2 fresh vanilla pods
4 dried vanilla pods
1.5g of fleur de sel
1- Roast the almonds and dried vanilla pods for 20 minutes at 150°C. Remove the dried vanilla pods and set them aside.
2- Caramelize the almonds, sugar and fresh vanilla seeds and pods.
3- Place on a silicone mat so that they can cool completely.
4- Place the cooled caramelized vanilla almonds with the dried vanilla pods in the bowl of your food processor and start mixing.
5- Mix like this until you obtain a praline. Add the fleur de sel at the end.
The vanilla almond mixture:
36g of softened butter
132g of sugar
60g vanilla praline
52g whole eggs
1.2g of vanilla
1.8g of fine salt
105g of whole liquid cream
114g of T45 flour
3.5g baking powder
36g clarified butter
1- Take out the ingredients for several hours at room temperature.
2- Sift the flour with the yeast. Mix the eggs with the salt to dissolve it.
3- Mix the softened butter with the vanilla pod seeds.
4- In a salad bowl, mix the clarified butter with the whole liquid cream and the vanilla praline.
5- Add the powdered sugar. Mix.
6- Then add the softened vanilla butter.
7- Then, mix with the beaten eggs and salt.
8- Then add the previously sifted flour and yeast all at once. Mix.
9- Pour everything into a piping bag and reserve in the refrigerator.
The chocolate device:
36g of softened butter
155g of sugar
52g whole eggs
1.8g of fine salt
105g of whole liquid cream
114g of T45 flour
20g bitter cocoa
3.5g baking powder
36g clarified butter
1- Take out the ingredients for several hours at room temperature.
2- Sift the flour with the yeast and cocoa powder. Mix the eggs with the salt to dissolve it.
3- In a salad bowl, mix the clarified butter with the whole liquid cream.
5- Add the softened butter and powdered sugar. Mix.
6- Add the beaten eggs with the salt.
7- Then add the flour, yeast and cocoa powder previously sifted all at once. Mix.
8- Pour everything into a piping bag and reserve in the refrigerator.
The syrup (to make the day before) :
150g of water
60g of sugar
9g of rum
1- In a saucepan, boil the water with the sugar until completely dissolved.
2- Off the heat, add the rum. Mix, cover and reserve in the refrigerator.
Assembly and cooking :
QS of syrup
QS of butter
QS of flour
100g vanilla praline
1- Butter and flour your cake mold evenly.
2- Start poaching by alternating between cocoa paste and vanilla paste.
3- Make “zigzag” shapes in the dough using a knife.
4- Pipe a thin line of butter in the center of the cake.
5- Tap the sides of the mold so that the dough is as uniform as possible.
6- Bake for 1h-1h10 in an oven previously heated to 160°C (fan heat).
7- Test the cooking using a knife blade stuck in the cake which should come out dry.
8- Once out of the oven, brush the cake with syrup, then set aside in the mold until completely cooled. You can then reserve it in the refrigerator.
9- Once cooled, carefully unmold the cake. Wrap it and store it in the refrigerator.
10- Coat the top of the cake with vanilla almond praline. Using a spatula, smooth properly.
11- Then reserve the cake for an hour in the freezer.
Chocolate almond rock icing :
200g dark chocolate
25g grapeseed oil
40g roasted and crushed almonds
1- Melt the chocolate in a bain-marie with the oil.
2- Once melted, add the crushed almonds. Mix.
3- Place the cold cake on a rack, then pour the chocolate almond icing evenly over the entire cake.
4- Let the icing set.
Caramelized almonds :
50g almonds
10g of sugar
25g of water
20g grapeseed oil
1- Roast the almonds at 150°C for 20 minutes.
2- Make a syrup with water and sugar up to 120°C. Coat the almonds in the syrup and let them cook until they are nicely caramelized.
3- Add the oil, pour onto a silicone mat or sheet of baking paper and let them cool slightly before placing them on the cake.
4- Reserve the cake in the refrigerator until the slightly warmed almonds set in the icing.
