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…
Chocolate Ganache
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
500ml Water
200g Sucre
3 tbsp. Dark Rum
1 tsp. Vanilla extract
Bring the water and sugar to a boil.
Add the rum and vanilla extract.
Set aside.
Marble Cake
270g butter
590g sugar
2 tsp. powered vanilla
4 tsp. vanilla extract
2 tsp. salt
4 eggs, beaten
430g flour
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.
Bon appétit!
Stunningly Beautiful !! How Can I Order ??
Dear Diane,
Thank you for your comment.
Unfortunately the marble cake is only available at Café Antonia at Le Bristol Paris.
Please get in touch if you need any further information 🙂
Hi chef, thanks for the recipes