Marble Chocolate Cake
8 servings
90 minutes
Marble chocolate pie is the embodiment of European pastry sophistication. Its history roots in the traditions of creating desserts that combine contrasting colors and flavors. The delicate vanilla dough intertwines with rich chocolate, creating a unique pattern reminiscent of marble. The rich taste of cocoa and almond, enhanced by creamy dark chocolate ganache and cream, makes this pie a true masterpiece. It is perfect for a cozy tea time, festive gatherings, or simply enjoying the moment. Berries adorning the surface add freshness and a slight tartness that complements the sweetness of the chocolate. This pie not only delights with its appearance but also offers gastronomic pleasure with every bite.
1
Place 20 g of butter and 150 g of chocolate pieces in a saucepan, and set it over a water bath. Melt the chocolate completely.
- Butter: 220 g
- 70% dark chocolate: 325 g
2
Mix 200 g of soft butter with eggs, add sugar, half of the almonds, and sifted flour with baking powder. Mix thoroughly.
- Butter: 220 g
- Chicken egg: 4 pieces
- Sugar: 200 g
- Ground almonds: 100 g
- Wheat flour: 220 g
- Baking powder (raising agent): 1 teaspoon
3
Divide the dough in half into two different bowls. Add the remaining almonds to the first bowl, and milk and cocoa to the second. Mix well.
- Ground almonds: 100 g
- Milk: 3 tablespoons
- Cocoa powder: 3 tablespoons
4
Grease a round baking form with oil and start alternately spooning the dough: for example, 1 tbsp of white, 2 tbsp of chocolate, a bit of melted chocolate on top, then 2 spoons of white, one of chocolate, and so on. Don't forget to spread the dough with a spoon or spatula to create a pattern.
- Butter: 220 g
5
Place the mold in a preheated oven at 160 °C for 1 hour. Check readiness with a toothpick or wooden stick.
6
Take the finished pie out of the oven, let it cool completely in the mold, then turn it onto a plate and remove the mold.
7
Pour heavy cream into a saucepan and bring it to a boil. Add broken or grated chocolate (175 g). Stir until creamy and let it cool for 30 minutes.
- Heavy cream 35% fat: 150 ml
- 70% dark chocolate: 325 g
8
Using the obtained cream, thoroughly spread it on top and sides of the pie with a spatula or knife.
9
Decorate with any fresh berries.
- Fresh berries: to taste
