Vanilla almond chocolate marble cake

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.