Recipe courtesy of Grethe Petersen
Save Recipe Print
Total:
2 hr 25 min
Active:
45 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees F.

Grease a 9-inch pie dish with butter. Add 1 tablespoon flour and coat the dish, shaking out any excess flour.

Mix the almond paste and sugar on low speed in a stand mixer fitted with a paddle attachment. Add the butter and mix until well incorporated. Add the eggs, one at a time, making sure each one has been fully incorporated before adding the next. Add the remaining 1/2 cup flour and mix just until combined. Pour into the prepared pie dish and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Invert the cake onto a wire rack and let cool completely.

Place the chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until just until scalding, about 3 minutes. Pour the cream over the chocolate and stir until smooth. Let the ganache cool slightly so it is spreadable. Evenly frost the top of the cake with the ganache. Sprinkle the outer edges with the sliced almonds and decorate with the raspberries. Serve at room temperature. 

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Coconut Cake

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Dump Cakes

Recipe courtesy of Ree Drummond

Salmon Cakes

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Kristen Dalbora

Giant Chocolate Lava Cake

Recipe courtesy of Food Network Kitchen

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Browse Reviews By Keyword