Chocolate 43 Marble Cake
For a guaranteed happy Easter
CHOCOLATE 43 MARBLE CAKE
- 250g soft butter and some butter for the mould
- 200g sugar
- 1 pack Vanilla sugar
- 1 pinch of salt
- 5 eggs
- 250g flour
- 3 tsp. baking powder
- 3 tbsp. milk
- 2 tbsp baking cocoa
- 1 tbsp sugar
- 50ml Licor 43 Chocolate
- 50ml milk
- Grease the cake tin (diameter approx. 22 cm). Preheat oven to 180 degrees (convection oven 160 degrees). Beat the soft butter with the sugar, vanilla sugar and salt until fluffy. Gradually add the eggs. Mix flour with baking powder and stir in alternately with the 3 tbsp. milk.
- Transfer half of the entire batter into a new bowl. Mix the baking cocoa with 1 tbsp sugar, Licor 43 Chocolate and the remaining milk and stir in carefully. Pour half of the light batter into the tin and smooth it out. Pour half of the dark batter on top and smooth it down as well. Repeat the process.
- Draw circles inside the cake tin with a fork to create the marbling. Then smooth out. Bake for about 50 minutes. Leave to cool on a cake rack. Loosen the edges with a knife, carefully turn out the cake and place on a cooling rack. Finally, sprinkle with icing sugar.
A DELICIOUS COMBINATION
Inspired by the very best chocolate tradition in Spain,
Licor 43 Chocolate combines the well-known flavour of Licor 43 Original with chocolate from 100% sustainable sourced cocoa. A true temptation for the palate.
CHOCOLATE & SPAIN
After their discovery in México, cocoa beans were brought to Andalucia (Spain) during the XVI century.
Since then, chocolate started to rise in popularity, first within the country and later in Europe.
Light acidic tones and subtle floral cocoa tones comes together forming a perfect balance with the fruity, spicy and botanical nuances of Licor 43.
Enjoy it neat, on the rocks, or delight your palate by mixing it with coffee, giving a twist to the Carajillo 43.