Almond Praline Cake With Mascarpone Frosting And Chocolate Bark Recipe

Ingredients for Almond Praline Cake With Mascarpone Frosting And Chocolate Bark

• Heavy Whipping Cream
• Dark Brown Sugar
• Semisweet Chocolate
• Cake Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Unsalted Butter
• 4 ounces almond paste
• 4 large eggs
• Vanilla Extract
• Almond Extract
• 1 1/2 cups granulated sugar
• Whole Almonds
• Mascarpone
• Bittersweet Chocolate

How to Make Almond Praline Cake With Mascarpone Frosting And Chocolate Bark

1. **Ganache Filling:**
2. Combine 1 cup heavy cream and 1/2 cup granulated sugar in a medium saucepan. Simmer over medium heat, stirring until sugar dissolves.
3. Remove from heat and add 8 ounces finely chopped bittersweet chocolate.
4. Whisk until completely smooth and glossy.
5. Cover and chill for at least 6 hours, or until spreadable.
6. **Almond Cake:**
7. Preheat oven to 350°F (175°C). Grease and flour three 9-inch diameter cake pans (1 1/2-inch high sides). Line bottoms with parchment paper.
8. Whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
9. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups packed light brown sugar using a heavy-duty mixer until light and fluffy.
10. Beat in 4 ounces almond paste, one piece at a time, until smooth.
11. Add 4 large eggs one at a time, beating well after each addition.
12. Stir in 1 teaspoon almond extract and 1 teaspoon vanilla extract.
13. Gradually fold in the dry ingredients until just combined.
14. Divide batter evenly among prepared pans. Smooth tops.
15. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
16. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
17. **Almond Praline:**
18. Line a baking sheet with foil.
19. In a heavy medium saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium-low heat until sugar dissolves.
20. Increase heat to medium-high and boil without stirring, swirling pan occasionally and brushing down sides with a wet pastry brush, until the mixture turns a deep amber color (about 8-10 minutes).
21. Remove from heat and immediately stir in 1 cup toasted slivered almonds.
22. Pour onto prepared foil and let cool completely.
23. Once cool, peel off foil and coarsely chop the praline.
24. (Can be made 1 day ahead. Store airtight at room temperature.)
25. **Mascarpone Frosting:**
26. In a large bowl, beat together 16 ounces mascarpone cheese, 1/2 cup powdered sugar, 1/4 cup heavy cream, and 1 teaspoon vanilla extract until soft peaks form.
27. **Assembly:**
28. Run a knife around the sides of the cooled cakes to loosen them. Invert onto a wire rack and remove parchment paper.
29. Place one cake layer on a serving platter. Spread half of the ganache over the layer. Sprinkle with 1/4 cup of the chopped praline.
30. Repeat layers with the second cake layer, remaining ganache, and another 1/4 cup praline.
31. Top with the third cake layer. Frost the entire cake with the mascarpone frosting.
32. (Cake can be made 1 day ahead. Cover and chill.)
33. **Chocolate Bark:**
34. Line a baking sheet with foil.
35. Melt 6 ounces semi-sweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.
36. Remove from heat and drizzle all but 1 tablespoon of the melted chocolate onto the foil in thick zigzag lines.
37. Sprinkle 3 tablespoons of chopped praline over the chocolate.
38. Chill until firm (about 1 hour).
39. Peel off foil and break into pieces.
40. Press chocolate bark pieces around the bottom 2 inches of the cake and sprinkle more on top.
41. Remelt the reserved 1 tablespoon of chocolate and drizzle over the cake.
42. (Chill up to 4 hours before serving. Serve cold or at room temperature.)