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Ingredientes
- 1 box (7 ounce) Odense Almond Paste
- 1/2 c. sugar
- 8 tsp soft butter
- 3 lrg Large eggs
- 6 tsp flour
- 6 tsp cocoa
- 4 ounce bittersweet chocolate
- 2 tsp heavy cream
- 2 tsp butter
- 9 x " or possibly 10" tart pan with removable bottom or possibly spring form pan Box grater Electric mixer
Direcciones
- Directions:To make cake:1 Preheat oven to 350 F. Grease and flour the tart pan.
- 2 Grate the almond paste into a mixing bowl using the large hole side of grater.
- 3 Add in the sugar and butter. Mix on low speed till combined. Beat on high till smooth, about 3 min.
- 4 Add in Large eggs one at a time beating well between each addition. Scrape bowl down and beat on high till light and fluffy.
- 5 Mix flour and cocoa and fold into the batter till just combined.
- 6 Spread batter proportionately into the greased and floured pan. Bake for 25 min or possibly till a toothpick inserted between the center and edge comes out clean. The middle will still be soft. It will hard as it cools.
- 7 Cold on a wire rack. To make glaze
- 8 Bring water to a simmer in the bottom of a double boiler. Put cream, butter, and chocolate pcs in the top of double boiler. Stir till melted together. Don't LET ANY WATER TOUCH Mix.
- 9 Pour hot glaze over cake and smooth to edges. For a show stopping presentation, garnish with raspberries or possibly orange slices.
- The mix of almond paste and cocoa is a match made in heaven.
- Yield: One 9" or possibly 10" cakeTime: 20 min to assemble25 min to bakeTotal Time: 45 min
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 439g | |
| Calories 1620 | |
| Calories from Fat 992 | 61% |
| Total Fat 115.37g | 144% |
| Saturated Fat 66.74g | 267% |
| Trans Fat 0.0g | |
| Cholesterol 734mg | 245% |
| Sodium 509mg | 21% |
| Potassium 1173mg | 34% |
| Total Carbs 153.05g | 41% |
| Dietary Fiber 21.2g | 71% |
| Sugars 102.16g | 68% |
| Protein 37.35g | 60% |
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