Dark and White Chocolate Marble Cake

I love a good marble cake, but it must be moist and full of flavour. This is doubly so, with a swirly chocolate topping. This recipe is from my clipping folders and is full of white and dark chocolate and ground almonds! Yum. Marble cakes are a pain, as they do use double the bowls but, trust me, this one is worth the extra dishes and clearing up!

You will need a spring form 8 “ cake tin, lightly buttered and the base lined. Pre heat your fan oven to 160C

6 oz chocolate - half white and half plain dark, each melted separately in small bowls, over simmering water or a microwave. In the meantime…..

6 oz softened butter

6 oz caster sugar

3 large eggs, separated

4 oz plain flour 

3 oz ground almonds

In a bowl, whisk your egg whites until you have stiff peaks, set aside for a mo.

In your mixing bowl, cream the butter and sugar until light and fluffy then continue whisking, adding the egg yolks, one at a time along with a small spoonful of the flour with each addition. Stir in the ground almonds.

Now fold in your egg whites along with the rest of the flour, a little at a time, until all is well mixed. Take about half of the mixture out [no need to be too exact] and place in another bowl. Add one chocolate to each bowl and mix well.

Place alternate dessertspoonful dobs of each chocolate mix in your prepared tin and very lightly swirl. Try and level off as best you can without mixing it too much. Bake for about 40 mins until firm. Leave in the tin to settle, then cool on a wire rack.

Topping:

2 oz each of white and dark chocolate

4 oz softened unsalted butter

Chop the chocolates and melt them separately in your microwave, allow to cool for a bit, then beat each into half the butter. Place little alternate dobs on the top and swirl - I used my index finger [after washing it of course!]. Yum yum, piggies bum.

Note: Equally good without the topping.