Mozart Cake

Recipe by HeatherFeather
READY IN: 4hrs 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • For the Cake Batter:
  • 4
    large eggs, separated
  • 34
    cup flour, plus
  • 1
    tablespoon flour
  • 12
    cup cornstarch, plus
  • 1
    tablespoon cornstarch
  • 12
    teaspoon baking powder
  • For Chocolate Ganache Filling:
  • 2
    cups heavy cream, divided
  • 1 14
    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
  • For Decorations:
  • 1
    (7 ounce) package marzipan paste or (7 ounce) package almond paste (you might not use all of it)
  • green food coloring paste (optional)
  • 1
    tablespoon unsalted pistachios, finely chopped
  • 34
  • 1
    packet vanilla sugar (approximately 3/4 Tablespoon)
  • powdered sugar, to taste only if needed
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DIRECTIONS

  • Beat egg whites until stiff but not dry, gradually adding granulated sugar.
  • Next, mix in the egg yolks one at a time, just enough to combine.
  • Sift 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.
  • Line a large nonstick springform pan with parchment paper and fill with the batter.
  • Bake in a preheated oven at 350 F (175 C or gas mark 2) for 30 minutes - it will only rise up partway.
  • Let cool completely.
  • Meanwhile, 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.)
  • Remove pan from heat and let cool for 1 hour at room temperature.
  • Finely grate the bittersweet chocolate using a microplane grater and divide into two portions.
  • Beat 1 1/2 cups of the cream until stiff peaks form.
  • Stir chopped nuts and half (one portion) of the grated chocolate gently into the cooled melted chocolate mixture.
  • Gently fold together the whipped cream and the cooled melted chocolate mixture until just combined.
  • Remove ring from springform pan and carefully slice the cake into three even (very thin)layers using a large serrated knife.
  • Place 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.
  • Spread the remaining chocolate ganache mixture all over the top and sides of the cake.
  • Chill for 2 hours.
  • Knead 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.)
  • Place marzipan between two sheets of wax papper and roll out into very flat circle, about the size of your springform pan.
  • Set 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.
  • Set 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.
  • Coat the sides of the cake with some the remaining grated chocolate (save just a bit to sprinkle on top later).
  • Beat the remaining 3/4 cups of cream with the vanilla sugar to taste until stiff peaks form.
  • Shortly 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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