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Name: Chocolate Almond Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 125 g Plain flour; 2 tb Amareto; 150 g Butter; 125 g Corn Flour; 250 g Dark Chocolate; 75 g Golden Caster Sugar; 5 Eggs Separated; 150 ml Heavy Cream; 150 ml Sour cream; 350 g Marzipan

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INGREDIENTS

125 g Plain flour
2 tb Amareto
150 g Butter
125 g Corn Flour
250 g Dark Chocolate
75 g Golden Caster Sugar
5 Eggs ; Separated
150 ml Heavy Cream
150 ml Sour cream
350 g Marzipan

Servings

INSTRUCTIONS

1. Grease and base line an 8 inch round loose bottomed or spring sided cake tin. 2. Chop the marzipan and place in a saucepan with the sour cream, 100g of the chocolate (chopped and grated) and the butter. 3. Heat gently until the mixture is melted and smooth. Remove the pan from the heat and beat in the sugar, egg yolks, flours and liqueur. 4. Whisk the egg whites until stiff and fold carefully into the mixture. Spread about 4 tbsp of the mixture evenly over the bottom of the tin and place under a preheated hot grill, until the mixture is browned and firm to the touch. 5. Repeat this process until all the mixture is used up. This should make between 15 - 20 layers. 6. Allow to cool in the tin. Carefully remove the cake from the tin and remove the base paper. 7. Put the remaining chocolate and the double cream into a bowl over a pan of simmering water. 8. Stir until smooth, and then allow to cool until thick enough to spread over the cake in a swirling pattern. NOTES : Chef:Greg Robinson

NOTES

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Chocolate Almond Layer Cake

125 g Plain flour
2 tb Amareto
150 g Butter
125 g Corn Flour
250 g Dark Chocolate
75 g Golden Caster Sugar
5 Eggs Separated
150 ml Heavy Cream
150 ml Sour cream
350 g Marzipan

1. Grease and base line an 8 inch round loose bottomed or spring  sided cake tin.    2. Chop the marzipan and place in a saucepan with the sour cream,  100g of the chocolate (chopped and grated) and the butter.    3. Heat gently until the mixture is melted and smooth. Remove the pan  from the heat and beat in the sugar, egg yolks, flours and liqueur.    4. Whisk the egg whites until stiff and fold carefully into the  mixture. Spread about 4 tbsp of the mixture evenly over the bottom of  the tin and place under a preheated hot grill, until the mixture is  browned and firm to the touch.    5. Repeat this process until all the mixture is used up. This should  make between 15 - 20 layers.    6. Allow to cool in the tin. Carefully remove the cake from the tin  and remove the base paper.    7. Put the remaining chocolate and the double cream into a bowl over  a pan of simmering water.    8. Stir until smooth, and then allow to cool until thick enough to  spread over the cake in a swirling pattern.        NOTES : Chef:Greg Robinson

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Nutrition

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Serving Size: 1 Serving (314g)
Recipe Makes: 8

Calories: 750
Calories from Fat: 441 (59%)

Amt Per Serving		% DV

	Total Fat 49g	65 %
	Saturated Fat 25.1g	126 %
	Monounsaturated Fat 15.2g
	Polyunsanturated Fat 3.4g
Cholesterol 723.2mg		223 %
Sodium 346.1mg		12 %
Potassium 434.8mg		11 %
Total Carbohydrate 53.9g		16 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 50.8g
Protein 23.9g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 750

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