Recipe courtesy of Grethe Petersen
Marzipan Cake with Chocolate Ganache and Sliced Almonds
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 579
- Total Fat
- 39
- Saturated Fat
- 19
- Carbohydrates
- 58
- Dietary Fiber
- 6
- Sugar
- 44
- Protein
- 8
- Cholesterol
- 113
- Sodium
- 38
- Total: 2 hr 25 min
- Active: 45 min
Ingredients
1/2 cup unsalted butter, at room temperature, plus more for greasing the pie dish
1 cup almond paste
3/4 cup sugar
3 large eggs, at room temperature
1/2 cup plus 1 tablespoon all-purpose flour
12 ounces semi-sweet chocolate, finely chopped
1 cup heavy cream
1/2 cup sliced almonds
1 pint raspberries
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.