1/5 Photos of Mozart Cake
4 hrs 30 mins
This is one version of a famous cake that originated in Austria and is modelled after the Mozartkugeln chocolate marzipan truffles. This is an elegant, elaborate cake that takes lots of time and some degree of skill to prepare, but is well worth the extra effort.Translated & adapted from "Kochen & Geniessen" magazine, directly from the German. If you are serving this to adults and want even more Mozartkugeln flavor -lightly brush the cooled cake layers with some Mozart Liqueur before stacking. In Germany, marzipan is often sold unsweetened in the baking aisle, in which case, you will need to add powdered sugar to it (which will absorb into the marzipan as you knead it). In the US, marzipan is often available already sweetened, in which case you can omit the powdered sugar, or add some to taste.
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Units: US | Metric
For the Cake Batter:
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 3/4 cup flour, plus
- 1 tablespoon flour
- 1/2 cup cornstarch, plus
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
For Chocolate Ganache Filling:
- 2 cups heavy cream, divided
- 1 1/4 cups good quality milk chocolate chips (8 oz)
- 1 (4 ounce) good quality semisweet chocolate bars, grated, divided use
- 2 tablespoons unsalted pistachios, finely chopped
- 1 (7 ounce) package marzipan paste or 1 (7 ounce) package almond paste (you might not use all of it)
- green food coloring paste (optional)
- 1 tablespoon unsalted pistachios, finely chopped
- 3/4 cup heavy cream
- 1 packet vanilla sugar (approximately 3/4 Tablespoon)
- powdered sugar, to taste only if needed
- 1Beat egg whites until stiff but not dry, gradually adding granulated sugar.
- 2Next, mix in the egg yolks one at a time, just enough to combine.
- 3Sift together flour, baking powder, and cornstarch; gradually & gently fold into the egg mixture to combine - be careful not to deflate the egg whites by overmixing.
- 4Line a large nonstick springform pan with parchment paper and fill with the batter.
- 5Bake in a preheated oven at 350 F (175 C or gas mark 2) for 30 minutes - it will only rise up partway.
- 6Let cool completely.
- 7Meanwhile, heat 1/2 cup of the cream in a small pan over medium-low heat, then stir in the milk chocolate until it melts and is smooth(takes about 5 minutes.)
- 8Remove pan from heat and let cool for 1 hour at room temperature.
- 9Finely grate the bittersweet chocolate using a microplane grater and divide into two portions.
- 10Beat 1 1/2 cups of the cream until stiff peaks form.
- 11Stir chopped nuts and half (one portion) of the grated chocolate gently into the cooled melted chocolate mixture.
- 12Gently fold together the whipped cream and the cooled melted chocolate mixture until just combined.
- 13Remove ring from springform pan and carefully slice the cake into three even (very thin)layers using a large serrated knife.
- 14Place one cake layer on a large plate, spread with 1/3 of the chocolate ganache, then top with another cake layer, another layer of 1/3 of the ganache, followed by another cake layer.
- 15Spread the remaining chocolate ganache mixture all over the top and sides of the cake.
- 16Chill for 2 hours.
- 17Knead the marzipan(with enough powdered sugar to make it sweet if unsweetened) until well blended and soft like playdough, this takes about 5-10 minutes by hand (optional: you may use food coloring paste to dye the marzipan green if desired.)
- 18Place marzipan between two sheets of wax papper and roll out into very flat circle, about the size of your springform pan.
- 19Set a plate on top of the marzipan and use the plate as a guide to cut out a perfect circle; then cut circle into 16 triangles.
- 20Set the marzipan triangles in a spiral around the top of the chilled cake, pressing down slightly so they stick - there should be very narrow gaps between each triangle - if desired, curl up the pointy tips decoratively first.
- 21Coat the sides of the cake with some the remaining grated chocolate (save just a bit to sprinkle on top later).
- 22Beat the remaining 3/4 cups of cream with the vanilla sugar to taste until stiff peaks form.
- 23Shortly before serving, garnish cake with swirls of the whipped vanilla cream, the remaining chopped nuts, and sprinkle any remaining grated chocolate on top.
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Nutritional Facts for Mozart Cake
Serving Size: 1 (87 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 254.6
- Calories from Fat 164
- Total Fat 18.2 g
- Saturated Fat 10.5 g
- Cholesterol 109.4 mg
- Sodium 46.7 mg
- Total Carbohydrate 19.5 g
- Dietary Fiber 0.5 g
- Sugars 8.7 g
- Protein 3.6 g
The following items or measurements are not included: