Chocolate and Vanilla Marble Cake
Serves 8
Preparation Time: 15 minutes (plus cooling)
Cooking time: 50 minutes
Cooking time: 50 minutes
1 stick unsalted butter, melted and cooled, plus extra for greasing
4 ounces semisweet chocolate, coarsely chopped
5 eggs, separated
2/3 cup superfine sugar
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons Nielsen-Massey Vanillas vanilla extract or paste
4 ounces semisweet chocolate, coarsely chopped
5 eggs, separated
2/3 cup superfine sugar
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons Nielsen-Massey Vanillas vanilla extract or paste
Directions
1. Preheat the oven to 350 degrees F Grease a 9 x 5 x 3-inch loaf pan and line with parchment paper.
2. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.
3. In a large bowl, beat together the egg yolks and sugar until pale, using an electric hand mixer. Beat in the cooled, melted butter, then sift in the flour and baking powder and fold in.
4. Separate the batter into two large bowls. Fold the vanilla into one of the bowls and the melted chocolate into the other. In a large, clean, dry bowl, whisk the egg whites to stiff peaks, then gently fold half of the egg whites into each cake batter.
5. Spoon layers of the batter alternately into the prepared pan, then run through a toothpick or skewer two or three times to create a marbled effect. Bake in the oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
2. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.
3. In a large bowl, beat together the egg yolks and sugar until pale, using an electric hand mixer. Beat in the cooled, melted butter, then sift in the flour and baking powder and fold in.
4. Separate the batter into two large bowls. Fold the vanilla into one of the bowls and the melted chocolate into the other. In a large, clean, dry bowl, whisk the egg whites to stiff peaks, then gently fold half of the egg whites into each cake batter.
5. Spoon layers of the batter alternately into the prepared pan, then run through a toothpick or skewer two or three times to create a marbled effect. Bake in the oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
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