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– Fill a pocket with each cake batter.
– In a 25cm by 7cm cake tin and 6.5cm high, fill with 150 g of vanilla cake batter in a zigzag
pattern – Garnish with 200 g of chocolate batter in an inverted zigzag.
– Repeat the operation with 150 g of vanilla cake batter
– Then 100 g of chocolate cake batter.
– Using a knife, make shapes of 8 to mix your two mixtures, at the end of the mold come back in a straight line.
– On top, poach a light dash of softened butter to allow your cake to explode when baked
– Leather between 40 and 50 minutes at 150°C depending on your
