Tags
cake, food photography, La pie qui chante, marbled cake, Michoko, michoko cake, recipe, Rolo, rolo cake
I like to play with sweets and bake cakes with them. I posted a Carambar-rhubarb cake recipe some time ago.
Today, I would like to share the recipe of a cake for which I used a French sweet and an American equivalent (resulting in two cakes!).
The French sweet is Michoko. Its American almost equivalent is Rolo.
Michoko was created in 1936, in France. It’s part of La Pie Qui Chante group, itself part of Cadbury France. It is part chocolate, part caramel.
Rolos are caramels in milk chocolate.
I had (and used) dark chocolate Michokos, so it is a little different than the milk chocolate Rolos, but the concept of the sweet stays the same and more or less tastes and feels the same (Rolos melt more easily than Michokos in your mouth). The mini Rolos also are a little smaller than the Michokos.
The pictures of the Rolo version of the cake follows (since this blog is the U.S. version). For the pictures of the Michoko version, please follow this link to the French version of this blog :-)
The following recipe is adapted from the Quatre Quart Marbré recipe of the book “Michoko – Les 30 recettes culte“.
For the Marbled Rolo Cake, you will need:
- 1 stick and 6 tbsp butter, melted
- 3 large eggs
- a pinch of salt
- 1 cup sugar
- 1-1/2 tsp baking powder
- 23 mini Rolos (or 15 Michokos)
- 1-1/2 cup flour
- 2 tbsp heavy cream
1. Preheat your oven to 350F.
2. Beat the eggs with the sugar and salt. Beat until it doubles in volume.
3. Add the flour, baking powder and melted butter. Beat well.
4. In a saucepan, melt the Rolos with the cream on low heat.
5. Divide the first batter in two. Add the Rolo mixture to one half of the batter. Mix gently.
6. Alternate both batters when pouring in your mold. Make waves with a toothpick to get the marbled effect [which somehow I never manage to really get].
7. Bake for 50 minutes or until a toothpick inserted into the cake comes out clean.
8. Let cool for 10 minutes before taking out of the mold.
Pingback: Cake marbré aux Michokos ou Rolos « Mon chat m'a ramené un chipmunk !…=^.^=
Yummy!! I like these rolos. They seem more delicate than French Michokos. Right?
To be honest, I liked Michokos better, but maybe that’s because I’d rather have dark than milk chocolate.
I am so going to have to make this for my kids!
I hope they like it!
Thanks for your visit :-)
Tasty and sweet idea!
Love Rolos! Will have to give this a try!
Mmmhhhhh des michokos !
Rolos in a cake? Gotta love it!
Yum, Rolos in anything has got to taste good. What a clever idea, Carine!
Thank you. Well, I owe my inspiration to Michoko ;-)
You had me at Rolo. I absolutely love rolos! My problem with them is I have no self control :)
Eheh. I understand!
Chocolate and caramels have a affinity with each other, so it was only time before they were melted and put into a lovely crumb cake such as this. I’m intrigued by those French caramels, they remind me of some which I can buy from a handcrafted chocolate boutique, thick and rich with chewy Carmel and dark chocolate/sea salt.
I’m putting my hand up for rolo’s too which I find equally delicious!
Like I said, the Rolos tend to melt in the mouth more easily than the Michokos. But they are both very good :-)
Thanks for your visit and comment!