VIDEO. The recipe for marbled chocolate cake from François Perret, pastry chef at the Ritz

“I no longer buy them today, but it's true: I liked eating Savane, confesses François Perret for our Eating Well section, alluding to the cult Brossard brand cake.

My marbled cake is a bit like its luxury version.

"

And it is not nothing to say it: the man in the white jacket, on the other side of the wire in video call, is none other than the head pastry chef of the Ritz, the Parisian palace.

“I put all my energy into twisting these cakes that we have all known with a little more elegance and better quality products.

"

This is the case with this dark chocolate rice pudding which looks like a Little Schoolboy from Lu;

caramel trays, a nod to the “3 Chatons” of the same brand, which have now disappeared from the shelves;

or, therefore, the famous marbled cake.

And you will see, to make this luxury dessert, you don't need to break the bank, nor to be a great technician.

For our video coaching session, the chef just eclipsed the final step of the chocolate icing, which he normally does in the restaurant.

And the result is really delicious.

You can also check it by comparing your version with the original (9 euros per share) since from December 12, the Ritz reopens its Small Pastry Counter, overlooking Place Vendôme.

The recipe (and many others) is published in “Instants sucrés”, by François Perret with photos by Bernard Winkelmann, ed.

de la Martinière, 29 euros.

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Difficulty

: accessible

Time

: 45 minutes of preparation, 1 night's rest and 1 hour 30 minutes of cooking

Price

: € 6.91 / cake

The ingredients for the marbled cake recipe

For the vanilla appliance:

110 g flour

3 g of baking powder

60 g of softened butter + 50 g for baking the cakes + a little for the mold

150 g of caster sugar

1 vanilla pod

2 g of sea salt

1 egg

100 g of liquid cream

For the cocoa appliance:

100g of flour

20 g of cocoa powder

3 g of baking powder

60 g of softened butter

150 g of caster sugar

1 egg

2 g fine salt

100 g of liquid cream

For the syrup:

25 cl of water

50 g of caster sugar

1.5 cl of rum or whiskey

The steps of the recipe

1. Prepare the vanilla appliance

In the bowl of a blender (or, failing that, by hand), work the butter, sugar and salt.

Split the vanilla pod lengthwise and remove the seeds.

Add them to the preparation.

Add the egg and continue to work the mixture (you can then use a whisk).

The preparation must be very flexible.

Incorporate the yeast then, alternately, the flour and the cream.

If you do not have a pastry bag, place the appliance in a freezer bag and cut one of the corners, where the dough will come out.

2. Prepare the cocoa appliance

Mix the flour and cocoa.

Then proceed with the same mixture as in the previous step: butter, sugar, salt, egg, yeast, and flour-cocoa mixture.

Place the appliance in a pastry bag or freezer bag.

3. Cooking

In the bottom of a buttered or baking paper-lined cake mold, pour the first device using the pocket, forming a W (i.e. large zigzags) lengthwise.

"Poach" the next one by forming zigzags in the place of the voids left by the first device.

Multiply the layers until the two pockets are empty.

In a third pocket, place 50 g of very soft butter.

Place a small sausage of butter in the middle of the cake, lengthwise.

Put the cake to rest in the refrigerator overnight (optional).

Bake at 145 ° C for 1h30.

4. Soaking

Prepare the syrup by bringing 25 cl of water and 50 g of caster sugar to the boil.

Off the heat, add alcohol, rum, whiskey or other.

When removing from the oven, soak the surface of the cake with this syrup using a brush.

Immediately film the still hot cake so that the humidity permeates the cake, and let stand at room temperature.

To serve.

All our recipes, and much more, in our Eating Well section.