A delicious veined zebra chocolate.
I discovered this recipe on the "Papilles et Pupilles" blog and the photos were so beautiful that I couldn't resist!
I followed the recipe to the letter, I just added a grated tonka bean in the vanilla paste. The result is a beautiful, soft cake with a delicious flavor!
For next time, I think I'll double the amounts to have a higher cake 😉
Preparation time: twenty minutes
Cooking time: 25 minutes
Total time: Four. Five minutes
portions: 6 people
- 3 egg
- 150 g powdered sugar
- 190 g flour
- 62 ml olive oil
- 1/2 sachet chemical yeast
- 62 ml milk
- two c. Soup bitter cocoa powder
- one c. coffee vanilla extract
- one tonka bean
Separate the whites from the yolks. Beat the egg whites until they are rigid with half the sugar.
Beat the yolks with the rest of the sugar until the mixture is bleached and becomes very foamy. Gradually add the milk to the appliance.
Then add the sifted flour with yeast and oil to the appliance. Gently fold the egg whites.
Divide the dough into two equal parts. In half, add the bitter cocoa, in the other the liquid vanilla and the grated tonka grain.
Line your pan with parchment paper. Pour a spoonful of dough after another, alternating the preparations in the center of the mold.
Bake for 25 minutes at 180 ° C. Leave an additional 10 minutes in the oven off.