Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
1 hour 10 min. | 2 hours | 1 hour | 4 hours 10 min. |
1 | Chocolate insertPrepare 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 cakeTake 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 | CookingBake in the oven for 1 hour.Turn out when warm and let cool on a rack... | ![]() |
18 | ...before slicing. | ![]() |