Chocolate marble cake is an elegant cake that traditionally alternates layers of vanilla and chocolate. Hazelnut just make it a little more gourmet. The cake is easy to transport and so it’s part of the category called gateau de voyage (travel cake) in France. Given to LeNôtre, it’s best to store the cake in the fridge for few hours before baking.
Nuts for a chocolate marble cake – hazelnut and chocolate marble cake
Ingredients (for 1 cake):
- 3 eggs
- 150g/5oz flour
- 100g/3,4oz hazelnut powder
- 100g/3,4oz chocolate (dark or milk – I use the dark)
- 180g/6,1oz sugar
- 75g/2,5oz butter
- 1 teaspoon of baking powder
- 20cl/7fl.oz milk
- A pinch of salt
Preheat the oven to 170°C/340°F.
Separate the egg yolks and egg whites. Whisk the egg yolks with sugar until whiten. Melt the butter and add to the mixture. Add the flour and baking powder. then, the milk and a pinch of salt. Mix it well. Whisk the egg whites until firm. Add in three times to the preparation and mix gently with a rubber spatula.
Divide the mixture in two bowls. Melt the chocolate and incorporate gently into one of the preparation. Add the hazelnut powder to the other and mix gently.
In a cake mold, pour half the hazelnut mixture, then the chocolate and finish with the other hazelnut half. Mix it just a little bit with a fork.
Cook for 40-45 minutes.