Flourless Chocolate Cake With Marzipan and Raspberries

Recipe by fuzzypugs
READY IN: 1hr 15mins
SERVES: 16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cake Directions:
  • Pre-heat oven to 325 degrees.
  • Butter 9 inch spring foam pan.
  • Wrap foil around bottom and 2 inches up on the outsides of pan.
  • Combine 1 cup of butter and the semisweet chocolate in top of double boiler.
  • Melt over simmering water. Stir until smooth. Remove from water.
  • Whisk sugar and eggs in a large bowl to blend.
  • Mix in flour.
  • Stir in warm chocolate mix.
  • Pour batter into pan.
  • Repeat previous steps to make second cake.
  • pour enough boiling water into pan to come 1/2 inch up the side of the cake.
  • Bake cakes until top is firm and toothpick comes out with some crumbs, roughly 1 hour.
  • Top bottom cake with layer of marzipan.
  • Place second cake on top of first cake and top with the glaze. allow to cool until glaze makes a hard shell.
  • Glaze cooking directions:
  • Boil coffee liqueur, frangelico, and rum in a sauce pan until reduced to 1/4 cup about 2 minutes.
  • Reduce heat to low and add chocolate, cream and butter.
  • Stir until chocolate and mix is smooth.
  • Cool until mix thickens but is still pourable about 45 minutes.
  • Serve with fresh raspberries on the side and on top.
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