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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.