The news is out: Le Bristol Paris will reopen on September 1st, 2020! If baking delectable sweets has become your at-home hobby during these long weeks on lockdown, now is the time to step things up a notch.
Prepare your palate for the delights that await you in Paris with this divine marble cake from Le Bristol’s award-winning Head Pastry Chef, Julien Alvarez… a sweet prelude to the sumptuous new interiors — marble included — in the hotel’s stunning suites.
Here’s how it’s made…
600ml double cream
380g Coeur de Guanaja chocolate (Valrhona brand)
100g invert sugar
In a small saucepan, bring the cream and invert sugar to a boil.
In thirds, add the chocolate to the mixture and stir.
Chill at 16°C for 12 minutes
Light Rum Syrup
3 tbsp. Dark Rum
1 tsp. Vanilla extract
Bring the water and sugar to a boil.
Add the rum and vanilla extract.
2 tsp. powered vanilla
4 tsp. vanilla extract
2 tsp. salt
4 eggs, beaten
2 tsp. baking soda
400ml double cream
Place ingredients in a large mixing bowl in the order listed and beat with a whisk until smooth. Separate half of the batter in a different bowl, add 40g of cocoa powder and whisk to combine. Line a 40 x 60 nonstick cake pan with half of the vanilla batter. Add the chocolate batter in an even layer and cover with the remaining half of the vanilla batter. Insert a clean knife vertically to touch the bottom of the pan and move in a swirling gesture from one side of the pan to the other.
Bake at 170°C for 18 minutes.
Set aside to cool.
Cut cake into three 6 x 25 cm sections.
Stack each section with a thin layer of chocolate ganache in-between. Cover with ganache on sides and top.
Slice and serve with a miniature pitcher of light rum syrup to pour onto cake.