Flourless Chocolate Cake With Marzipan and Raspberries
photo by fuzzypugs
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
1 cake
- Serves:
- 16
ingredients
-
Cake
- 1 cup unsalted butter
- 6 ounces semisweet chocolate, chopped
- 1 1⁄4 cups sugar
- 4 extra large eggs
- 1 tablespoon flour
-
Chocolate glaze
- 1⁄2 cup coffee liqueur
- 1⁄4 cup Frangelico
- 2 tablespoons dark rum
- 12 ounces bittersweet chocolate, chopped
- 1⁄4 cup whipping cream
- 1⁄4 cup unsalted butter
-
Middle layer
- 1⁄2 cup marzipan
-
Side
- 12 ounces frozen raspberries, thawed
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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Reviews
-
Since I'm not much of a fan of either coffee or alcohol, I made this for my other half to take to one of his weekly meetings, & THEY LOVED IT! Couldn't stop talking about it, & the 12 copies of the recipe that I sent along were all snatched up quickly! {Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]