VOYAGE, VOYAGE

INSTRUCTIONS

• Melt the butter over low heat.
• Sift the flour, confectioner’s sugar, fleur de sel, and baking powder together.
• Using the paddle or whisk attachment for a stand mixer (or in a mixing bowl with a whisk), mix the eggs with honey.
• Add the sifted dry ingredients, the milk and the warm butter melted to 118‑119.4°F (45‑48°C) (this temperature is important). Refrigerate for at least 12 hours.
• Set aside 200g of the plain cake batter to use for the chocolate batter.

• Melt the chocolate to 118‑122°F (45‑50°C).
• Whisk in the cold milk and then the 200g plain batter. Whisk until the batter is completely mixed, but be careful not to overmix.

• Wash and peel the ginger. Juice it in the juicer or finely grate it and press it through a cheese cloth to make the juice.
• Pour the juice over the melted chocolate and mix with a spatula until it is smooth and shiny.
• Fill a disposable piping bag and store at room temperature.

• Preheat the oven to 320°F (160°C).
• Lightly coat the pan with softened or melted butter.
• Fill with alternating spoonfuls of plain and chocolate batters.
• Bake for 45‑50 minutes. Check for doneness with a toothpick or knife blade. Allow to cool.
• Once the marble cake is cool, poke a few holes in the top using a knife or the handle of a wooden spoon.
• Using the piping bag, fill the holes with the ginger Dulcey elixir. Chill 2‑4 hours before eating.