From culinary destinations like Los Angeles to Tokyo and from Madrid to Singapore, Valrhona products are used by the world’s great pastry chefs and served in the most prestigious restaurants and hotels. Today home cooks and chocolate aficionados are invited to learn the secrets of the word’s great chefs with the Valrhona Baking Range of Products and these exclusive recipes developed by the Pastry Chefs from L'Ecole du Grand Chocolat.
Each month, Valrhona features a chocolate recipe from a celebrated culinary school.
Recipe of the Month
Valrhona Marble Cake
Type of chocolate: Cocoa Powder
Cooking time: 60 minutes
Ingredients
Vanilla dough
3 egg yolks
3 ½ oz (1/2 cup) caster sugar
2 oz (1/4 cup) whole milk liquid cream
1/2 vanilla bean, scraped
3 oz (1 cup) flour
1 tsp baking powder
1 ½ oz (2 tbsp) butter
Chocolate dough
2 egg yolks
2oz (1/3 cup) caster sugar
1oz (2 tbsp) whole milk liquid cream
1 ½ oz (½ cup) flour
½ oz (2 tbsp) Cocoa Powder
½ tsp baking powder
¾ oz (1 tbsp) butter
Preparation & Assembly
- Butter the cake mould and line it with parchment paper.
- Using a pastry bag, add 1/3 of the vanilla dough to the mould then add half of the chocolate dough lengthwise to the centre of this preparation.
- Cover with a second 1/3 of the vanilla dough, then add the rest of the chocolate dough to the centre. Cover with the rest of the vanilla dough.
- Using a knife coated with melted butter, cut a line into the surface of the cake to optimize development in the oven.
- Place in a 150°C (300°F) (thermostat 5) oven for around 60 min.
- Check the cooking by inserting a knife blade into the cake: if the blade comes out clean, it has finished cooking.
- Turn out the cake on a rack and leave lying on the side for 10 minutes to allow it to preserve its shape.
