Torta marmoleada

Torta marmoleada

Also known as marble cake, this recipe, where cocoa is the protagonist, has been made for at least more than a century.

There isn't much on the Internet about the history of this marble cake, which has the speckled appearance given by the cocoa that accompanies a sweet vanilla mixture, but its recipe has at least more than one century sweetening the palate in many countries of the world.

And like the Venezuelan gastronome Armando Scannone captured it at the beginning of the eighties in his red book My Kitchen, in the Caracas way, with his unique method that makes all the preparations in his recipe book always go well, we have decided to share it so that you can enjoy a sweet afternoon with a marbled sponge cake

Ingredients

All ingredients should be at room temperature

  • 1 tablespoon of butter to grease the mold
  • 90 grams of semisweet chocolate
  • 1/4 of cup of milk
  • 1/4 teaspoon vanilla essence
  • 175 grams of salted butter
  • 1 / 2 teaspoon salt
  • 250 grams of sugar, 1 1/4 cups
  • 5 yellow and 5 white eggs, separated
  • 250 grams of flour, 1 3/4 cup
  • 1 teaspoon baking powder
  • 1 / 2 cup milk

Preparation

  1. Preheat oven to 350 degrees.
  2. With the tablespoon of butter, grease an annular pan of 22 centimeters in outside diameter by 8 centimeters high.
  3. In a small saucepan over low heat, dissolve the chocolate in 1/4 cup of milk until it forms a thick cream. When you remove it from the heat, stir in the vanilla essence.
  4. In the bowl of an electric mixer, put the butter with the salt. Beat until creamy and light yellow, about 5 minutes, cleaning the walls and bottom of the container from time to time with a spatula to mix well.
  5. Sugar is added. Continue beating for about 3 minutes. The egg yellows are added one by one, always beating, about 2 more minutes.
  6. Reduce the speed and add the flour that has been sifted together with the baking powder and 1/2 cup of milk alternately in parts, leaving about 1/3 cup of flour aside to add it at the end.
  7. At low speed, add the whites that have been beaten until they form peaks but are still moist. Finally and always at very low speed, or with an encircling movement, the rest of the flour that was left aside is added.
  8. In the container where the chocolate was melted, add 1/4 of the milkshake and mix well.
  9. Finally, alternate layers of the milkshake and the chocolate mixture are poured into the pan, covering the end with the milkshake. Inside the chocolate will form streaks.
  10. Put the mold in the oven and bake for 50 to 55 minutes or until a needle inserted comes out dry.
  11. The mold is removed from the oven. Let cool 10 to 15 minutes and place on a tray.

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