Chocolate ganache marbled chocolate cake (Gâteau au chocolat marbré) from Gâteau: The Surprising Simplicity of French Cakes (page 146) by Aleksandra Crapanzano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light corn syrup for golden syrup.

  • bwhip on December 28, 2025

    This was lovely and super chocolatey, as you can imagine. However, as the author states, it really should be served warm and with some whipped cream (she says chantilly). Cold from the refrigerator it's okay, but warming it really transforms it into something quite nice.

  • Kinhawaii on June 20, 2023

    When I took it out it looked ok but it later sunk to half the height (an inch) all over. I guess I expect that with some flourless cakes but usually the edge stays up-& it wasn’t undercooked. I refrigerated it overnight & ate it the next day- was like fudge - not like cake- & I couldn’t tell where the ganache was. I had about 1/3 cup of ganache left over too-& I hate wasting expensive chocolate. I was wondering why the chocolate is in ounces in the ganache recipe & in grams for the cake. I think it may be better eaten the same day at room temperature & the different textures might be distinguishable & less like a block of chocolate. I prefer other flourless chocolate cakes & especially her chocolate corks.

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