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Homemade classic napolitain

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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
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 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

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Comments

  11. 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

    • 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

    • 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
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