Flourless Chocolate Cake With Marzipan And Raspberries Recipe

Prepare for a life-changing dessert experience! This decadent, two-layer flourless chocolate cake is an absolute showstopper. Ultra-creamy chocolate cake is layered with luscious marzipan and finished with a rich bittersweet ganache and fresh raspberries. Impress your guests and elevate any special occasion with this unforgettable recipe. Forget every other flourless chocolate cake you've ever tasted – this one sets a new standard of deliciousness!

Prep Time 60 mins
Cook Time 75 mins
Calories 328.3 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Flourless Chocolate Cake With Marzipan And Raspberries 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Flourless Chocolate Cake With Marzipan And Raspberries

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How to Make Flourless Chocolate Cake With Marzipan And Raspberries

  1. Preheat oven to 325°F (160°C).
  2. Grease and flour a 9-inch springform pan. Wrap the bottom and 2 inches up the sides with foil.
  3. 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.
  4. 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.
  5. Gradually stir in the warm chocolate mixture until fully combined.
  6. Pour half the batter into the prepared pan. Repeat steps 3-6 to make a second cake layer.
  7. Pour enough boiling water into the pan to come ½ inch up the sides of the cake.
  8. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Let cakes cool completely in the pan.
  10. **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).
  11. Reduce heat to low, and add 6 ounces semisweet chocolate, ½ cup heavy cream, and 2 tablespoons unsalted butter. Stir until smooth and glossy.
  12. Cool until the glaze thickens slightly but is still pourable (about 45 minutes).
  13. Spread marzipan over the bottom cake layer.
  14. Place the second cake layer on top and pour the glaze evenly over the cake.
  15. Refrigerate until the glaze sets completely.
  16. Serve with fresh raspberries.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

92g

Fat

69g

Carbs

9g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Occasion For Large Groups Desserts Dinner Party Holiday Event Cakes Number Of Servings 4 Hours Or Less