Crunchy marble cake

Ingredients

Natural cake :

• 2 eggs
• 1/2 cup sugar
• 1/3 cup cream
• 3/4 cup flour
• 1 tsp baking powder
• 1 pinch of salt
• 1/4 cup butter

Chocolate cake :

• 2 eggs
• 1/2 cup sugar
• 1/3 cup cream
• 3/4 cup flour
• 1 tsp baking powder
• 1 pinch of salt
• 1/4 cup butter
• 3.5 oz chocolate

Crunchy pralin :

• 1.7 oz milk chocolate
• 2 oz praline
• 1.7 oz lacy crepes
• 1 Tbsp butter

Glaze :

• 1.4 oz almonds
• 5.6 oz milk chocolate
• 1 Tbsp oil

Preparation

• Natural cake batter :
  Mix eggs + sugar. Add cream and mix again. Add flour + baking powder + salt and mix. Then, add melted butter, mix and set aside.
• Chocolate cake batter :
  Repeat the operation but melt butter with chocolate before adding it to the batter. Mix and set aside.
  
• Preheat the oven to 330°F (165°C). Pour the different batters gradually in the greased mold with two different tablespoons. Form waves on top with a spatula.
• Bake 50 min at 330°F (165°C). Remove from oven and leave to cool down.
  
• Crunchy pralin crust :
  Melt the chocolate and mix it with the praline. Crumble the lacy crepes and mix with them with the chocolate + pralin mix. Add melted butter and mix well.
• When the cake is cold, cut the top, remove it and eat it ;-).
  
• Unmold the marble cake. Put a baking sheet in the mold and put the cake inside. Spread the crunchy pralin crust on top. Freeze for 15 minutes.
• Almond and chocolate glaze :
  Put the almond on a baking sheet and bake for 15 min at 340°F (170°C). Leave to cool down and crush them.
  
• Melt the chocolate. Add oil and mix. Add almond and mix well.
• Unmold the cake on a grid (crunchy praline crust downward). Coat the cake with the glaze and refrigerate for 15 minutes.
  
• Let's share this fabulous cake !