Recette du Marbré
My French teacher Caroline first made this cake for me during Wells Street Art Festival. She dropped it off, warm and fresh out of the oven. I asked her for the recipe and of course as a lesson, she gave it to me in French. I wrote it down as she told it to me. I will also explain in English since I tried the recipe twice. It is really good fresh out of the oven on a weekend morning or a rainy day.
Recette du Marbré (Marble Recipe)
Ingredients:
4 oeufs
250 grammes farine
200 grammes de sucre
240 grammes de beurre
5 grammes de levure
une pincée de sel
une gousse de vanile
100 grammes de chocolat noir
Préparation
Fouetter les oeufs dans un saladier jusqu’a obtenir un mélange mousseux
Ajouter le sucre et sel
Ajouter la vanille
Ajouter la farine et levure
Dans un autre saladier faire fondre le buerre en pommade
Verser la farine et le beurre petit a petit dans le premier saladier
Faire fondre le chocolat au bain marie
Séparer (un tiers) 1/3 de la pâte et ajouter le chocolat fondu
Alterner farine et beurre
Beurrer le moule à cake
Étaler une couche de la pâte à la vanille moitié
Ensuite inserer la pâte au chocolat puis le reste de la pâte à la vanille.
Faire cuire pendant 30 minutes 350 degrees
The English Version :
For the ingredients, I used a small scale to measure the weight in grams. I picked up my vanilla pod at Spice House in Chicago and my chocolate was Vosges Super Dark Matcha.
4 eggs
250 grams of flour
200 grams of sugar
240 grams of butter
5 grams of baking powder
a pinch of salt
one pod of vanilla
100 grams of dark chocolate (if you want to keep this to one bar, it is possible)
Preparation:
Put the eggs in a bowl and whisk together until it foams.
Add the sugar and salt. I put a little sugar to the side to cream with the butter.
Add the vanilla
Add the flour and baking powder.
I mixed the butter and sugar together in my mixer.
Add the butter and sugar to the larger bowl.
Melt the chocolate. I used a hot water bath.
Mix one third of the vanilla mixture with the melted chocolate.
In a buttered cake pan/mold alternate starting with the vanilla mixture then chocolate and then vanilla.
Bake in the oven at 350 degrees for 30 minutes. (Mine took closer to 50 minutes) I suggest watching it after 30 minutes. You can place tin foil on top to protect the top and cook the inside better. I should have done this. I probably over cooked mine by a few minutes.
I had mine for breakfast with a cup of coffee. I would love to know if you make the cake at home. I hope to add more recipes soon.
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Bonjour, I’m Rebecca!
I’m a photographer, blogger, croissant-lover, and world traveler. I hope that Everyday Parisian inspires you by bringing a bit of France into your daily life and helps you plan the best trip to Paris with personalized recommendations for places to stay, explore, and eat.
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This is amazing. This is looking very delicious. Thanks a lot for sharing this post.
Thank you! I hope you give it a try. It is so good just fresh out of the oven.
Beau travail!!
Merci!! It was so good. I had it again for breakfast this morning. I need to share so I don’t eat it all!! xo
Hey, is that the tea towel I sent you that I spy in the background? 🤓
yes!! I LOVE it!! Thank you so much!! xo