From their cookbook Simply Chocolate
Plain Cake Batter:
25g (1 1/2 Tbsp) whole milk
100g (1/3 cup + 2 Tbsp) butter
25g (2 large) eggs
60g (1/2 cup) confectioner's sugar
125g (1 cup + 2 1/2 Tbsp) pastry flour
5g (1 tsp) baking powder
65g (3 Tbsp) honey
2 pinches fleur de sel
butter for the pan
75g ÉQUATORIALE 55%
200g plain cake batter
20g (4 tsp) cold whole milk
butter for the mold
Ginger Dulcey Elixir:
150g DULCEY 32%
15g (1 Tbsp) fresh ginger juice
about 6 inches (60‑70g) ginger root
- 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.