Italian marble cake

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 😉

Italian marble cake

A delicious veined zebra chocolate.

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.