Gourmet Marbled Cake with Caramel and Praline Crunch
This luxurious marbled cake is an indulgent dessert layered with a rich blend of vanilla and chocolate, topped with a praline crunch, and finished with a crispy rocher glaze. A smooth caramel prepared in advance adds the perfect finishing touch to this gourmet delight. Ideal for special occasions, this cake promises to impress with its combination of textures and flavors.
Ingredients
Marbled Cake
- 50 g brown sugar
- 100 g white sugar
- 60 g softened butter
- 1 egg
- 100 g heavy cream (30% fat)
- 105 g flour
- 3 g baking powder
- to taste vanilla powder
- 2 g salt
- 10 g unsweetened cocoa powder
Soaking Syrup
- 50 g sugar
- 100 g water
Praline Crunch
- 80 g praline paste
- 40 g crushed crêpes dentelles (thin, crispy wafer cookies)
- 24 g milk chocolate
Rocher Glaze
- 300 g milk chocolate
- 50 g neutral oil (like vegetable oil)
- crushed pralines or chopped nuts
Smooth Caramel
- 160 g sugar
- 30 g glucose
- 300 g very hot heavy cream (30% fat)
- to taste vanilla powder
- to taste salt
- 70 g butter
Instructions
Marbled Cake
- Preheat the oven to 180°C (356°F).
- In a bowl, mix the softened butter with the sugars until well combined.
- Add the egg and mix thoroughly. Then, stir in the heavy cream.
- Gradually add the flour, baking powder, salt, and vanilla, mixing until smooth.
- Divide the batter into two parts. In one part, add the cocoa powder and mix.
- Line your baking mold with parchment paper or grease it.
- Alternate pouring layers of the vanilla and chocolate batter into the mold to create the marbled effect.
- Bake for 40 minutes at 180°C (356°F). Check for doneness with a toothpick.
Soaking Syrup
- In a small pan, heat the sugar and water together until the sugar is completely dissolved.
- Once the cake is baked and slightly cooled, brush the syrup over it to keep it moist.
Praline Crunch
- Melt the milk chocolate.
- Combine the praline paste and melted chocolate.
- Stir in the crushed crêpes dentelles for extra crunch.
- Spread this mixture on top of the cooled cake for a crunchy layer.
Rocher Glaze
- Melt the milk chocolate and mix in the oil.
- Stir in the crushed pralines or nuts.
- Dip or pour this glaze over the cake to cover it completely. Let it set.
Smooth Caramel
- In a saucepan, melt the sugar and glucose until it forms a caramel.
- Carefully add the hot cream while stirring constantly (be cautious as it may splatter).
- Add vanilla and salt to taste.
- Once smooth, stir in the butter and mix until glossy.
- Let it cool and store it in the fridge overnight.
Notes
- Prepare the caramel a day before for the best results.
- Let the rocher glaze set completely for a crunchy finish.
- Use high-quality praline paste for the crunch layer to ensure a rich flavor.