Leopard cake

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 700 g "Moelleux" cake batter
• 2 50 g dark chocolate
• 3 20 g cream
• 4 20 g cornflour
• Total weight: 790 grams

Times:

Preparation	Resting	Cooking	Start to finish
1 hour 10 min.	2 hours	1 hour	4 hours 10 min.

Step by step recipe

1	Chocolate insert Prepare 700 g "Moelleux" cake batter.
2	Take 1/3 of the dough and pour it into a separate bowl. Add 50 g dark chocolate that you have melted (microwave or bain-marie) and to which you have added 20 g cream.
3	Whisk well, then add 20 g cornflour and mix thoroughly again.
4	You will get a vanilla paste, and a chocolate paste, there should be about 2 times more vanilla paste than chocolate paste.
5	Pinch or bend the end of 2 pastry bags...
6	... and slide each one into a high-sided container. Pour the pasta into the piping bags.
7	Close, then put in the refrigerator for at least 2 hours, or even overnight.
8	Forming the cake Take the pastry bags out of the fridge.
9	In a buttered cake pan, start by putting a layer of vanilla paste in the bottom.
10	This first layer should cover the entire bottom of the pan, and be at least 0.5 cm thick.
11	With the chocolate piping bag, pipe strips of chocolate...
12	...along the entire length of the mold. Note: For a nice leopard effect, the chocolate strips should be close enough but not touching each other, and not touching the edges of the mold.
13	Cover them with vanilla paste.
14	In the hollows that form, pocket new chocolate strips...
15	...which you will cover again with vanilla paste.
16	Continue until all dough is used, ending with a layer of vanilla dough.
17	Cooking Bake in the oven for 1 hour. Turn out when warm and let cool on a rack...
18	...before slicing.

Remarks

The presence of cornstarch in the chocolate insert at step 3 is very important, as it ensures that the strips will hold together in the shape of "spots" during baking.
At step 11, if the dough is a little too hard, put it in the microwave for 10 seconds.

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