3 egg yolks
3 1/2 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 1/2 oz (2 tbsp) butter
2 egg yolks
2oz (1/3 cup) caster sugar
1oz (2 tbsp) whole milk liquid cream
1 1/2 oz (1/2 cup) flour
1/2 oz (2 tbsp) Valrhona Cocoa Powder
1/2 tsp baking powder
3/4 oz (1 tbsp) butter
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 Valrhona Chocolate dough lengthwise to the centre of this preparation.
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 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.