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Homemade classic napolitain

17 November 2015 · Natacha 24 Comments

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Homemade classique napolitain

Oh crap … the Battle Food is already tomorrow. I have never been so late. Even so, my recipe is ready for a long time. When I heard about the new theme of this month defined by Julia from Les Cookines, I was so exited. Pre-made versus homemade. Yes ! I will finaly be able to share with you a homemade napolitain recipe. The Napolitain, that’s was our thing. My mother was always bringing some from the supermarket for us  … her. But anyway, we were eating them all ! That’s just so delicious !

Homemade classique napolitain

Unfortunately, in Switzerland you cannot find any in the supermarket. And I am not always going shopping at the French border, and even when I do so. Tiny chocolate hearts, chipsters and mini-pizzas already jumped into my shopping bad … So I begin to feel guilty in from of the Napolitain …

Homemade classique napolitain

So now, I made them myself at home … because the tiny chocolate heart … too difficult … I hope you enjoy the recipe and the pics.

Homemade classique napolitain

a French girl cuisine
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine French
Servings 6

Ingredients
  

  • 4 eggs
  • 200 gr. of brown sugar 1.2 cup or 7.14 ounces
  • 250 gr. of flour 1.9 cup or 9 ounces
  • 1/2 bag of dry yeast 8 gr. or 1 1/2 teaspoon
  • 200 gr. of melted butter 4/5 cup or 7.14 ounces
  • 1/2 of vanilla pod
  • 1 tablespoon of Rum
  • 1 large tablespoon of unsweetened chocolate powder
  • 150 gr. of dark chocolate 4/5 cup or 5.35 ounces
  • 10 cl. of liquid cream 2/5 cup or 0.3 fluid ounces
  • 100 gr. of powdered sugar 1/2 cup or 3.57 ounces
  • 2 tablespoons of liquid cream
  • 1 adjustable mold 24x24cm puis 24x12cm
  • 2 tablespoons of chocolate vermicelli

Instructions
 

  • Preheat oven to 180°C (350°F).
  • Mix sugar and eggs. Add flour and yeast. Then add melted butter. Mix.
  • Split the mix 2/3 - 1/3. Pour approximately 250 gr. (1/3) in a mixing bol and add chocolate powder.
  • Seed vanilly pod. Add in the other part of the paste (2/3) together with 1 tablespoon of rum. Mix.
  • Fill the 24x24 cm mold with the vanilla paste. Bake for 13 minutes. Leave to cool on a cake rack.
  • Then fill the 24x12cm mold and bake for 13 minutes. Leave to cool on a cake rack.
  • While baking the cake, chop dark chocolate and melt in a water-bath together with the liquid cream.
  • Cut in two pieces the vanilla cake. Cover with half of melted chocolate. Place the chocolate cake on top and cover with the rest of melted chocolate. Finish by a vanilla cake.
  • Icing : Mix powdered sugar with 2 tablespoons of liquid cream. Pour on top of the cake, make it look nice. Sprinkle chocolate vermicelli.
  • Refrigerate few minutes and cut the side, so it looks nice and also because it had the tendency to dry.

0 / 5. Votes: 0

Cakes, Desserts, French food, Sweet

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Comments

  1. Julia (Les Cookines) says

    17 November 2015 at 15h28

    Nan mais c’est incroyable les merveilles que vous m’avez pondues pour cette Battle food !!!!! Waow mais ton Napolitain est juste PARFAIT !!!!! Je suis scotchée ! Bravo !!!!!

    Reply
    • a French girl "cuisine" says

      18 November 2015 at 21h00

      Merci beaucoup Julia.

      Reply
  2. laetycuisine says

    17 November 2015 at 17h27

    Magnifique ton napolitain!! Bravo

    Reply
    • a French girl "cuisine" says

      18 November 2015 at 21h00

      Merci Laety, c’est gentil 🙂 !

      Reply
  3. Marie / Madeleines plumes says

    17 November 2015 at 17h27

    Très beau ! on dirait un vrai.

    Reply
    • a French girl "cuisine" says

      18 November 2015 at 21h00

      Et bien c’est un vrai ! Mais fait maison hihi !

      Reply
  4. Catalina says

    17 November 2015 at 19h05

    plus que parfait…..trop beau, bravo

    Reply
    • a French girl "cuisine" says

      18 November 2015 at 21h01

      Merci beaucoup Catalina.

      Reply
  5. Emilie Sweetness says

    17 November 2015 at 22h14

    Il est très beau! Super

    Reply
    • a French girl "cuisine" says

      18 November 2015 at 21h02

      Merci Emilie !

      Reply
  6. Coralie * Cocodelices says

    17 November 2015 at 23h35

    Love love love !!!!

    Reply
    • a French girl "cuisine" says

      18 November 2015 at 21h02

      🙂

      Reply
  7. Click, Cook and Taste says

    17 November 2015 at 23h37

    Waouuuuuuuuuuuuuu ! Magnifique !

    Reply
    • a French girl "cuisine" says

      18 November 2015 at 20h13

      Thank you !

      Reply
  8. Simona says

    19 November 2015 at 12h14

    This cake looks perfect and so delicious!

    Reply
  9. Aurore says

    19 November 2015 at 22h58

    Waouuuh il est superbe ton napolitain!!!!

    Reply
  10. craquounette says

    21 November 2015 at 11h42

    Oui, trop chouette ce napolitain, on dirait un vrai, c’est fou !

    Reply
  11. Miam Miam & Yum says

    23 November 2015 at 14h43

    Hi there!
    What an amazing looking cake! I’m sure it tastes divine.
    It is funny to read that the reason why you cook some French goodies you love yourself is because you cannot find them in Switzerland. I’m exactly the same, as I am an expat in England, I started making at home a lot of things I couldn’t find here !
    Just a question though, as I will definitely give your Napolitain a go in the near future, do you actually use yeast or simple baking powder?
    Great recipe! Well done!

    Reply
    • a French girl "cuisine" says

      23 November 2015 at 20h25

      Hi Hanenne,
      Thank you. Simple baking powder that’s all. Great blog you got there ! 🙂 ! I would love to live in UK ! You must be thrilled !

      Reply
  12. noviceencuisine says

    24 November 2015 at 14h59

    Ravie d’avoir fait ta connaissance ravie de découvrir ton univers!
    tes photos me coupent le souffle!
    chapeau!

    Reply
    • a French girl "cuisine" says

      24 November 2015 at 20h29

      Moi aussi, c’est tellement plus sympa de voir le visage qui se cache derrière un blog ! Merci beaucoup Marion, tu me fais rougir !

      Reply
  13. B Potvin says

    17 January 2016 at 21h35

    I would love to make this only I don’t know how to transform measurements into American! Help!!!!Please and Thank You!

    Reply
  14. Silvia says

    15 February 2021 at 19h57

    I can’t wait to try this recipe. I had the original Napolitains once and I loved it!!! One question : is it yeast or baking powder? Thank you!!!

    Reply
    • Natacha says

      31 March 2021 at 22h18

      Hi Silvia, sorry for the late reply. Baking powder :).

      Reply

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