Food, Recipes

French Marble Caramel and Chocolate Cake with Chocolate Ganach

INGREDIENTS

For the Marble Cake:

  • 5 eggs
  • 125g of caster sugar
  • 125g of salted butter, melted
  • 125g self-raising flour
  • ½ tsp baking powder
  • 125g of dark chocolate, melted
  • 1 tsp of caramel essence
  • 1 pinch of salt
For the Ganache:
  • 200g dark chocolate
  • 90g double cream
  • 40g salted butter
  • Pinch of salt, optional

To Line the Tin:

  • 20g butter and 2 tablespoons flour

METHOD

Begin making the marble cake by separating the egg whites into one bowl and yolks into another. Add the sugar to the egg yolks and whisk for a couple of minutes until the mixture lightens. Then, add the melted butter and finish by mixing in the flour and baking powder. Separate the batter into two bowls, adding the melted chocolate to one, and the caramel essence to the other. Stir both batters well.

Preheat the oven to 200°C.

Finish the batter by adding a pinch of salt to the egg whites and whisking with an electric mixer for 5 minutes (a spoon should be able to stand tall in the egg whites). Gently divide the egg whites in two and fold them into the separate chocolate and caramel batters using a spatula.

Grease the sides of the Le Creuset Toughened Non-Stick Bakeware 20cm Springform Round Cake Tin with butter and sprinkle some flour on top to line the tin. Pour ½ cup of chocolate batter, then ½ cup of caramel batter into the tin and alternate to create contrast. Use a cocktail stick to create swirls inside the batter. Place in the preheated oven to bake for 35-40 minutes.

To make the ganache, roughly chop the chocolate with a knife and place it into a glass bowl.

In a saucepan, bring the double cream to a boil over medium heat. Once boiling, remove from the heat and pour the cream over the chocolate, trying to cover it all. Let it sit for 1 minute before stirring gently with a spatula. Finish the ganache by mixing in the butter, stirring until it is glossy and thick. Set aside.

Once baked, remove the marble cake from the tin and leave it to cool for 10 minutes. The cake should be completely cool before adding the ganache. Spread the ganache generously on top and serve.