Leopard cake
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.
42 K 3.2/5 (5 reviews)
4 hours 10 min.
Average
2.50 €
4 people
4 IngredientsLast modified on: March 12th 2023
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.
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.
Add 50 g dark chocolate that you have melted (microwave or bain-marie) and to which you have added 20 g cream.
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.
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.
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.
Keeping: 1 or 2 days, protected by a stretch film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 270 RDI=100 % | 2,360 RDI=220 % | 760 RDI=120 % | 2,820 RDI=140 % | 11,790 RDI: 140 % |
| Per 100 g | 30 RDI=10 % | 300 RDI=30 % | 100 RDI=20 % | 360 RDI=20 % | 1,490 RDI: 20 % |
| Per person | 70 RDI=30 % | 590 RDI=60 % | 190 RDI=30 % | 700 RDI=40 % | 2,950 RDI: 40 % |
How much will it cost?
- For 4 people : 2.50 €
- Per person : 0.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
"Moelleux" cake batter
You can get more informations, or check-out other recipes which use it, for example: Dijonnaise pear cake, Little cakes with a chocolate and hazelnut centre, ... See them all 2
Dark chocolate
Like these other recipes: Chocolate mug cake, Chocolate-chestnut cream cake, Chestnut Fudge Cupcakes, Chocolate cream with a crunch, irish coffee mousse, Millefeuille, ... See them all 39
Cream
Like these other recipes: Potimarron (chestnut pumpkin) "au gratin", Chocolate cake, Mushroom tart, "Day After Pork Belly" Soup, Gratin of beet tops and potatoes, ... See them all 122
Cornflour
Like these other recipes: Lemon Confectioner's Custard, Chocolate-verbena cream, Confectioner's custard (Crème pâtissière, or French pastry cream), Pistachio cream, Du Barry soup, ... See them all 33
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