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Leopard cake

Name: Leopard cake
Prep time: 3 h 10 min
Cook time: 1 h
Total time: 4 h 10 min
Yield: 4 people
Cuisine: French
Ingredients: 700 g "moelleux" cake batter; 50 g dark chocolate; 20 g cream; 20 g cornflour

Under this little name, which will please children a lot, is a marbled vanilla-chocolate cake where the chocolate is inserted in the form of lines, which gives to the cut this famous pattern, which imitates the coat of the leopard.

45 K 3.2/5 (5 reviews)519555

Duration

4 hours 10 min.

Difficulty

Average

Last modified on: March 12^th 2023

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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 for this recipe

Preparation

1 hour 10 min.

Resting

2 hours

Cooking

1 hour

All in all

4 hours 10 min.

Preparation 1 hour 10 min.

Resting 2 hours

Cooking 1 hour

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 30 min.

Chocolate insert

Prepare 700 g "moelleux" cake batter.

Stage 2 - ⌛ 10 min.

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.

Stage 3 - ⌛ 1 min.

Whisk well, then add 20 g cornflour and mix thoroughly again.

Stage 4

You will get a vanilla paste, and a chocolate paste, there should be about 2 times more vanilla paste than chocolate paste.

Stage 5 - ⌛ 1 min.

Pinch or bend the end of 2 pastry bags...

Stage 6 - ⌛ 4 min.

... and slide each one into a high-sided container.

Pour the pasta into the piping bags.

Stage 7 - ⌛ 2 hours

Close, then put in the refrigerator for at least 2 hours, or even overnight.

Stage 8

Forming the cake

Take the pastry bags out of the fridge.

Stage 9 - ⌛ 2 min.

In a buttered cake pan, start by putting a layer of vanilla paste in the bottom.

Stage 10

This first layer should cover the entire bottom of the pan, and be at least 0.5 cm thick.

Stage 11

With the chocolate piping bag, pipe strips of chocolate...

Stage 12 - ⌛ 3 min.

...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.

Stage 13 - ⌛ 3 min.

Cover them with vanilla paste.

Stage 14 - ⌛ 3 min.

In the hollows that form, pocket new chocolate strips...

Stage 15 - ⌛ 3 min.

...which you will cover again with vanilla paste.

Stage 16 - ⌛ 10 min.

Continue until all dough is used, ending with a layer of vanilla dough.

Stage 17 - ⌛ 1 hour

Cooking

Bake in the oven for 1 hour.

Turn out when warm and let cool on a rack...

Stage 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.

Keeping: 1 or 2 days, protected by a stretch film.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	34 g RDI=39 %	299 g RDI=84 %	96 g RDI=98 %	356 kcal RDI=13 %	1,493 kJ RDI=13 %
Per person	67 g RDI=77 %	590 g RDI=165 %	190 g RDI=193 %	704 kcal RDI=26 %	2,948 kJ RDI=26 %
Whole recipe	269 g RDI=306 %	2,363 g RDI=660 %	763 g RDI=771 %	2,816 kcal RDI=104 %	11,791 kJ RDI=104 %