Marble cake (Cyril Lignac)

Let's continue discovering the marble cakes of pastry chefs, even if I have few left to test... I hadn't yet tried Cyril Lignac's recipe, which is very tempting. This cake is ultra regressive thanks to its milk chocolate icing, that hides a layer of crispy praliné. In short, a delicious recipe once again, even if I still prefer François Perret recipe when considering the cake itself , this crunchy layer with praliné really makes a delicious cake !



Prep time : 1 hour + around 45 minutes cooking
For a 22 to 26cm cake mold :

Plain batter :

30g butter
100g egg yolks 
130g caster sugar
70g liquid cream 30 or 35% fat
100g T55 flour
2g baking powder

Melt the butter.
Whisk the egg yolks with the sugar, then add the cream and the sifted flour and baking powder with a gentle whisk.






Finally, add the melted butter.

Chocolate batter :

30g soft butter
80g egg yolks
110g caster sugar
20g cocoa powder
2g baking powder
90g T55 flour
60g liquid cream 30 or 35% fat

Melt the butter. Whisk the egg yolks with the sugar, then add the cream and sifted flour, baking powder and cocoa with a gentle whisk.




Finally, add the melted butter.

Cooking :

Alternate the plain and cocoa pastes in the buttered and floured or parchment-lined cake tin.




Bake in the preheated oven at 165°C for 45 minutes (for me, it took more like 1 hour, check with a knife). Leave to cool.

Milk chocolate and almond icing :

50g chopped almonds
225g milk chocolate
50g sunflower oil

Roast the chopped almonds at 210°C for 5 minutes. Melt the chocolate at 45°C then add the sunflower oil and almonds. Set aside at room temperature. 

Crispy praliné :

50g milk chocolate
10g soft butter
90g hazelnut praliné
50g crêpes dentelles (crispy crepes)

Melt the chocolate and add the praliné and the crêpes dentelles.



Then, add the butter.



Spread the mixture on a sheet of baking parchment and cut out a rectangle the size of the cake tin. As I didn't want to cut the pretty bump on my cake, I simply spread the praline crust on my cake with a spatula and then let it crystallize in the refrigerator.

Finishing and icing :

Reheat the icing around 35°C.



Pour the icing on the cake previously placed on a wire rack. Allow to crystallize, then enjoy !