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D’ordinaire, on prépare le marbré avec une pâte à cake classique que l’on sépare en 2, l’une parfumée à la vanille et l’autre avec du cacao…lorsque je suis tombée sur la recette de Lilo qui utilise du chocolat blanc et du chocolat noir (et non du cacao), j’ai tout de suite eu envie de le tester !
Hormis la montagne de vaisselle à faire pour réaliser ce cake, je peux vous dire qu’il est délicieux et bien moelleux.
Préparation
Préchauffer le four à 180°C. Beurrer et fariner un moule à cake classique et l’entreposer au réfrigérateur le temps de préparer la pâte.
Fouetter les jaunes d’oeufs avec le sucre blond jusqu’à ce que le mélange s’éclaircisse. Ajouter la farine, mélanger. Peser et diviser la préparation en 2.
Faire fondre chacun des 2 chocolats séparément au bain-marie.
Incorporer le chocolat noir fondu à l’une des 2 masses ainsi que 70g de beurre mou.
Incorporer le chocolat blanc fondu à l’autre masse ainsi que le sucre vanillé et 70g de beurre mou.
Foutter les blancs en neige fermes avec une pincée de sel, diviser en 2 et incorporer délicatement dans chaque pâte.
Verser 4 bonnes cuillères à soupe de pâte chocolat blanc dans le moule, lisser, verser par-dessus 4 bonnes cuillères à soupe de pâte chocolat noir, lisser…répéter l’opération une fois.
Enfourner 50-55 min, la lame du couteau doit ressortir sèche.
Ce cake se conserve très bien, emballé dans du papier aluminium.
