Dark chocolate zebra cake

Name: Dark chocolate zebra cake
Ingredients: 7 eggs; 150 g sugar; 125 ml oil; 1 teaspoon vanilla extract; 1 teaspoon orange extract; 75 ml whipping cream; 300 g flour; 20 g baking powder; 50 ml whipping cream; 50 g dark chocolate; 1 tablespoon cocoa powder; 5 ml oil for the pan; 10 g flour for the pan

Dessert - Dark chocolate zebra cake by Patricia M. - Recipia

Dark chocolate zebra cake layers plain batter and dark chocolate batter in concentric circles, which turn into stripes as they bake. In my version, whipping cream takes the place of milk, and dark chocolate replaces cocoa powder; I’ve kept Lorraine Pascale’s way of layering the batter, while vanilla and orange give the crumb something of a pound cake and a brownie. I slice it thin so the stripes show up well. Prep: 25 minutes. Cook: 47 minutes. Rest: 30 minutes. Total time: 102 minutes. Serves: 12. Approximately 370 kcal and 7 g protein per serving.

Ingredients

7 eggs
150 g sugar
125 ml oil
1 teaspoon vanilla extract
1 teaspoon orange extract
75 ml whipping cream
300 g flour
20 g baking powder
50 ml whipping cream
50 g dark chocolate
1 tablespoon cocoa powder
5 ml oil for the pan
10 g flour for the pan

Preparation

1. Heat the oven to 170°C. Grease a 24 cm round pan with 5 ml oil and dust with 10 g flour. 2. Separate the 7 eggs, putting the whites in one bowl and the yolks in another. Beat the whites until they hold firm peaks, add 150 g sugar and continue beating until you have a glossy meringue. 3. Mix the yolks with the vanilla extract and orange extract. Gradually pour in 125 ml oil, starting at low speed and then increasing the speed, until incorporated; add the remaining 150 g sugar and beat until dissolved. 4. Fold in 75 ml whipping cream, then the flour and baking powder. Add the meringue in a few batches, folding gently until the batter is smooth. 5. Heat 50 ml whipping cream in a small saucepan for about 2 minutes, until hot. Take the pan off the heat, add the chocolate broken into pieces and stir until melted. 6. Divide the batter in two. Fold the cocoa and the melted chocolate with cream into one half. Put a spoonful of plain batter in the center of the pan, then a spoonful of chocolate batter right in its middle; keep alternating this way until you’ve used up both batters. 7. Bake for 45 minutes at 170°C, until a toothpick inserted in the middle comes out clean. Leave the cake to cool in the pan for 30 minutes.

Notes

Choose dark chocolate with 60-70% cocoa for the dark part. The cake contains gluten, eggs and dairy. A plain slice alongside black tea lets the stripes show. Once cooled, keep it covered in the fridge and eat it within 3 days. The 24 cm pan gives the batter room to spread into even circles. If the eggs are cold, leave them on the counter for a little while before separating them; milk chocolate makes the dark part sweeter.