This classic French cake tastes like the world's best candy bar.
, rich chocolate ganache, and vanilla and hazelnut buttercreams—was created by celebrated French chef Fernand Point. During its heyday in the 1930s, Point’s restaurant La Pyramide, located in Vienne, France, was a culinary temple for many—including famed chefs Paul Bocuse and the Troisgros brothers.
Within the pages of this tome is the original recipe for marjolaine, the majestic cake Point served at La Pyramide. There is an air of mystery surrounding the cake’s name: Marjolaine means “marjoram” in French, but no one knows why Point named it so, as none of the herb appears in the cake. Fans of the marjolaine include Bittman, chef Thomas Keller of The French Laundry and Per Se, the writer Patricia Wells, and chef Frederic Morin of Montreal’s famed Joe Beef, among many more.
in Manhattan. Mark Henning, the restaurant’s pastry chef, first came across the cake when he was developing Le Coucou’s menu. Like Keller and Point before him, Henning arrived at his current version through much trial and error. “I lost count of how many versions I made but I think it was around 40,” Henning tells me over email. His version is rich with chopped hazelnuts, and draped with an elegant, shiny chocolate glaze.
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