A sweet classic loved by young and old. Everyone will enjoy this crowd-pleaser at snack time, for dessert, at breakfast… any time really! Tempted?
Preheat the oven to 410 °F (convection mode). Place the sugar and salt in a mixing bowl. Whisk everything together. Add the eggs one by one, mixing as you go. You can also use an electric mixer.
Then add the butter, the flour and baking powder mixture and the almond flour to the mixing bowl. Mix to a smooth batter. Divide the batter equally between two different bowls.
Break the chocolate into pieces. Place these in a third bowl. Sit this bowl over a saucepan with a little water in it and melt the chocolate using a bain-marie. Mix the melted chocolate to an even, silky-smooth texture. Add the melted chocolate to the batter in one of the bowls and mix well. Slice the vanilla pod in two, lengthwise. Use the tip of the knife to scrape away the vanilla seeds and add them to the batter in the second bowl.
Pour half the vanilla batter into the pan, followed by half the chocolate batter. Then pour in the rest of vanilla batter, followed by the rest of the chocolate batter. Without touching the edges of the pan, mix the two batters very slightly with a fork. Bake for 10 minutes at 410 °F, then reduce the temperature to 325 °F and bake for a further 50 minutes. Leave your cake to cool before gently removing it from the pan.
Vins doux naturel (naturally sweet wines): Rivesaltes rancio, Maury ambré rancio or Rasteau rancio.