Marble cake with almond glaze

Ingredients

For the plain cake:

• 2 eggs
• 3.2 oz sugar
• 2.1 oz cream
• 3.9 oz flour
• 1 tsp baking powder
• 1 pinch of salt
• 1.8 oz butter

For the chocolate cake:

• 2 eggs
• 3.2 oz sugar
• 2.1 oz cream
• 3.9 oz flour
• 1 tsp baking powder
• 1 pinch of salt
• 1.8 oz butter
• 3.5 oz chocolate

For the crunchy praline base:

• 1.8 oz milk chocolate
• 2.1 oz almond praline
• 1.8 oz wafer
• 0.35 oz butter

For the almond glaze:

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

Materials

• rectangular cake pan
• bowl
• hand or electric whisk
• spatula
• serrated knife
• cooling racks

Preparation

• For the natural cake:
  In a bowl, mix eggs and sugar with a whisk. Add cream and mix. Add flour, baking powder, and salt. Finally, incorporate melted butter and mix well. Set aside.
• For the chocolate cake:
  Follow the same procedure as before, but melt the butter with the chocolate before adding it to the batter. Mix well and set aside.
  
• Preheat the oven to 330°F (165°C). Grease a rectangular cake mold. Pour the two batters into the mold, alternating them. Finally, create swirls on the surface with a spoon to slightly mix the two batters.
• Bake for 50 minutes. Let cool.
  
• For the crunchy praline base:
  Melt the chocolate and mix it with the praline.
  Crumble the wafer and add it to the chocolate and praline mixture. Mix until a paste forms.
  Add the melted butter and mix until combined.
• Once the cake has cooled, trim the excess from the top to make it flat and even (don't throw away the scraps! You can eat them while waiting to finish the dessert :D).
  
• Unmold the marble cake. Place a strip of parchment paper from one end to the other and return the cake to the mold. Spread the crunchy praline mixture evenly on top. Freeze for 15 minutes.
• For the almond glaze:
  While the cake cools, prepare the glaze.
  Toast the almonds on a baking sheet for 15 minutes at 340°F (170°C). Let cool.
  Wrap the almonds in a cloth and crush them into coarse pieces.
  
• Melt the chocolate. Add the oil and mix. Finally, stir in the toasted, chopped almonds.
• Unmold the cake and place it on a cooling rack with the crunchy praline crust facing down. Pour the glaze over the cake and refrigerate for 15 minutes until it hardens.
  
• Cut into portions and enjoy! :)

Observations

* You can replace almonds with hazelnuts or any other nuts you prefer.
* If you want to personalize the natural cake, you can add vanilla extract or lemon zest.
* Similarly, if you prefer dark or white chocolate, you can substitute the milk chocolate in the glaze with another type you like.

Questions

Photos of members who cooked this recipe