How to Bake a Marble Barozzi Cake

Barozzi cake recipe from my mum/aunt, twisted by myself to create the marble effect.

605 Views 59 Likes
How to Bake a Marble Barozzi Cake Recipe
27 Steps
Ingredients
Embed
1

Please note that I used these quantities to make 3 cakes, prorate them proportionally to achieve the quantity you need

2
Break the chocolate into pieces

Break the chocolate into pieces

Recommended For You
3
Cut the butter in chunks and add it to the pan with the chocolate

Cut the butter in chunks and add it to the pan with the chocolate

4
Melt both butter and chocolate gently in a water bath

Melt both butter and chocolate gently in a water bath

5
Set aside to cool down once fully melted

Set aside to cool down once fully melted

6
Separate the yolks from the whites in two big bowls

Separate the yolks from the whites in two big bowls

7
Add the sugar to the yolks and whisk together

Add the sugar to the yolks and whisk together

8
Whisk until you achieve a creamy clear mix

Whisk until you achieve a creamy clear mix

9
Split it in two by pouring half into a third bowl

Split it in two by pouring half into a third bowl

10
Add the ricotta into one of the bowls and whisk together

Add the ricotta into one of the bowls and whisk together

11
Add 4 tablespoons of flour and whisk again

Add 4 tablespoons of flour and whisk again

12
You should have a firm consistency, set aside

You should have a firm consistency, set aside

13
Take the other bowl with whisked sugar and yolks and pour in the now cold but still melted chocolate and butter. Whisk together

Take the other bowl with whisked sugar and yolks and pour in the now cold but still melted chocolate and butter. Whisk together

14
Add the remaining flour and the instant coffee, whisk until homogeneous

Add the remaining flour and the instant coffee, whisk until homogeneous

15
You want a firm consistency here as well, add some more flour if needed. Set aside

You want a firm consistency here as well, add some more flour if needed. Set aside

16
Whisk the whites now

Whisk the whites now

17
18
Until firm and foamy

Until firm and foamy

19
Fold 2/3 of the whites into the chocolate based mix

Fold 2/3 of the whites into the chocolate based mix

20
That is the dark part of the cake, ready to be baked

That is the dark part of the cake, ready to be baked

21
Fold the remaining third of whites into the ricotta based mix

Fold the remaining third of whites into the ricotta based mix

22
That is the white part of the cake ready to be baked

That is the white part of the cake ready to be baked

23
Coat a baking tray with wax paper. Start by scooping the ricotta mix randomly

Coat a baking tray with wax paper. Start by scooping the ricotta mix randomly

24
Fill in the gaps with the chocolate mix

Fill in the gaps with the chocolate mix

25
Using a fork mix the two creating swirls, don't get too excited or you will end up blending them.

Using a fork mix the two creating swirls, don't get too excited or you will end up blending them.

26
Bake for 30min in a preheated 160C oven. They look marbleous (little wordplay)

Bake for 30min in a preheated 160C oven. They look marbleous (little wordplay)

27
Cut it as you want, enjoy!

Cut it as you want, enjoy!

Ingredients

600 Grams Dark chocolate 
450 Grams Butter 
12 Eggs 
12 Tablespoons Flour 
450 Grams Sugar 
400 Grams Ricotta 
4 Tablespoons Instant coffee 
keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments