Ingrédients pour Flourless Chocolate Cake With Marzipan And Raspberries
- Unsalted Butter
- 24 ounces semisweet chocolate
- 3 cups granulated sugar
- Extra Large Eggs
- 2 cups almond flour
- 1/2 cup coffee liqueur
- 1/2 cup Frangelico
- Dark Rum
- Bittersweet Chocolate
- Whipping Cream
- Enough marzipan to cover one cake layer
- Frozen Raspberries
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Comment préparer Flourless Chocolate Cake With Marzipan And Raspberries
- Preheat oven to 325°F (160°C).
- Grease and flour a 9-inch springform pan. Wrap the bottom and 2 inches up the sides with foil.
- Combine 1 cup (2 sticks) unsalted butter and 12 ounces semisweet chocolate in a double boiler. Melt over simmering water, stirring until smooth. Remove from heat.
- In a large bowl, whisk together 1 ½ cups granulated sugar and 6 large eggs until pale and thick. Gently fold in 1 cup almond flour.
- Gradually stir in the warm chocolate mixture until fully combined.
- Pour half the batter into the prepared pan. Repeat steps 3-6 to make a second cake layer.
- Pour enough boiling water into the pan to come ½ inch up the sides of the cake.
- Bake for approximately 1 hour, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cakes cool completely in the pan.
- **Prepare the Glaze:** In a saucepan, combine ¼ cup coffee liqueur, ¼ cup Frangelico, and ¼ cup rum. Bring to a boil, then reduce heat and simmer until reduced to ¼ cup (about 2 minutes).
- Reduce heat to low, and add 6 ounces semisweet chocolate, ½ cup heavy cream, and 2 tablespoons unsalted butter. Stir until smooth and glossy.
- Cool until the glaze thickens slightly but is still pourable (about 45 minutes).
- Spread marzipan over the bottom cake layer.
- Place the second cake layer on top and pour the glaze evenly over the cake.
- Refrigerate until the glaze sets completely.
- Serve with fresh raspberries.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
92g
Fat
69g
Carbs
9g
