1 cup of marzipan, grated (a confection consisting of sugar and
bitter almond meal)
1 cup of whole milk
1 cup of self rising flour
2 eggs, room temperature and separated
1/2 cup of brown sugar
Butter a deep square cake pan 16.5 C (6 1/2 inch). Line the pan with
parchment paper. In a sauce pan blend together the milk, the chocolate,
and the marzipan and heat gently. Do not allow to boil and keep stirring
the mixture until it is smooth.
Into a mixing bowl sift the flour and add the melted chocolate mixture
and 2 egg yolks from the separated eggs. Beat them until everything is
mixed evenly. Get out another bowl and Whisk the egg whites until they
are stiff and have firm peaks. Gradually whisk the sugar into the egg
whites. Stir a tablespoon of the beaten egg whites into the melted
chocolate mixture to loosen it up, then fold in the remaining beaten egg
whites.
Evenly transfer this mixture into the cake pan and bake the cake in a
190 degree C (375 degree F) preheated oven for 50 minutes, until it is
firm yet bounces back upon touching. Pull the cake out of the oven and
allow it to cool on a rack.
While the cake is baking, you can start making the mousse. To do
this, melt the butter and the chocolate over low heat in a saucepan.
After it is melted, remove it from the heat and beat in the liqueur and
the egg yolks. Use a clean mixing bowl to whisk the egg whites. Fold the
egg whites into the melted butter and chocolate.
For the frosting:
8 ounces unsweetened chocolate, chopped into small pieces
1 cup heavy cream
Melt the heavy cream and the chocolate together in a pan over how
water or low heat. After melted, pour the mixture into a mixing bowl and
allow it to cool. After it cools, whisk it until the mixture starts to
retain its shape.
Putting it altogether:
After the cake is cooled, remove it from the pan and slice it in half
horizontally to create even double layers. Put half of the cake back
into the pan and spoon the chocolate mousse over the top of it. Put the
second layer on top and push it onto the bottom layer until it is well
in place. Allow the cake to chill in the refrigerator until it is set.
Let the chocolate frosting soften to room temperature, then beat it
until it becomes soft and easily spreadable. Remove the cake from the
pan to a serving plate by turning the cake pan upside down. Smear the
chocolate frosting onto the top and down the sides of the chocolate
almond mousse cake. You can decorate it by placing almond slice on the
top or the sides. Serve the cake chilled.
