I am not a baker. I have a wonderful sweet tooth and no dessert has a chance with me to see daylight. However, when it comes to me baking…. well things are a bit different.
Baking is an art, a very precise art. A wrong measurement and you can go from a soft delightful cookie to a hockey puck in less than 60 seconds. No room to make mistakes. I, in the other hand, love to play around with ingredients… not a good combination.
I was not always like that. There was a time in my life that I baked quite often on the week end. Did not cook, but baked. I even made my younger brother birthday cakes with homemade icing, not bad for a teenager who would burn water. Chocolate puddings and chocolate mousse where my all time favorite and would enjoy loads of them. I guess I needed to make sure they tasted well and two pounds later of chocolate mousse I had the true “Crise the Foie” as we say it in France, or “Liver Crisis” for all my Anglo Saxon friends. Hard to admit to my dad that I ate all that chocolate. Two whole pound of delightful chocolate mousse…. He could not stop laughing as I was looking greener by the second. Lesson learn you think? Not at all, still member of the chocoholic club and proud of it. You should see my stash…
Back on track… Yes, baking!! With the Holidays nearing at the speed of light I guess brushing up on my baking skill is a must. My very first cookbook on hand, to my favorite recipe my finger landed… and voila… my favorite marble cake was looking back at me and telling me that she missed me all those years. I happened to have purchased some cute individual Bundt cakes, yes, sometimes I dream that I will whip up gorgeous desserts….
Do not get too excited!! This is close relative to the pound cake, minus the butter. Yes, you read correctly, less butter. In an half hour you have a very moist, delightful marble cake. For fun I bake it in the individual Bundt cakes and I must say it presented well and did not dry out .
I hope you will enjoy this recipe as much as I always do. Brings back fonds memories, and building new one with my son as he sneaks in the kitchen to steal another Bundt.
1 cup unbleached flour
1 cup sugar
1/2 cup unsalted butter, soft at room temperature
3 eggs – separate the yolk from the white
1/2 cup whole milk – room temperature
1/2 ounce baking powder – I use Oetker
2 tablespoons dark chocolate powder
Preheat oven at 350º.
In the bowl of your Kitchen Aid equipped with the whisk attachment, whip the butter until creamy. Add the sugar slowly and incorporate well. Add egg yolks one at the time.
With the motor running at slow speed, add the flour and then the milk. Add baking powder.
Beat the egg whites to soft peaks and incorporate them slowly to the flour mixture. Divide the creamy mixture into two bowls and add dark powder chocolate to one of the bowls. Mix well.
Butter a rectangle baking dish. Sprinkle flour to the baking dish to cover all the butter with a shadow by shaking the pan. Discard any excess flour.
Alternate dropping one tablespoon of cream mix, and one tablespoon of chocolate mix into the baking dish.
Bake in the oven for 30 minutes before checking with a toothpick inserted in the middle to check if the cake is done. The toothpick needs to come out easily and with some cake crumble attached to it, but not liquid. Do not overcook as it will dry out.
Remove from the oven and let it cool off.