Chocolate marzipan cake with pralines

Chocolate marzipan cake with dark fine cocoa chocolate, fine marzipan cream and a selection of our masterfully classic pralines - it doesn't get any better than this.

Recipe for 1 cake

Preparation time: 90 minutes plus overnight chilling time
Utensils: Springform pan (Ø 22cm)

Cake base ingredients:

Ingredients Marzipan cream:

Chocolate cream ingredients:

300 g drinking chocolate pearls 'Rausch Plantagen Ecuador 70 %'
400 g cream
100 g butter

Decoration ingredients:

150 g pralines 'Light and dark pralines'

Preparation of the cake base:

1. Preheat the oven to 180 degrees (fan oven 160 degrees) and grease the base of the springform pan.
2. Separate the eggs and beat the egg whites with 2 tablespoons of the sugar and the salt until stiff.
3. In another bowl, beat the egg yolks with the remaining sugar, vanilla and hot water until light and fluffy.
4. Add the beaten egg whites to the egg yolk mixture and fold in together with the sifted flour and cornflour.
5. Pour the batter into the greased springform pan and bake at 180 degrees for approx. 20-25 minutes.
6. Leave to cool completely.

Preparation of the marzipan cream:

1. Coarsely grate the marzipan mixture or warm it slightly to make it easier to work with.
2. Melt the white chocolate in a bowl over a bain-marie.
3. Whip the marzipan with the powdered sugar and 50 g of cream. Then add the white chocolate mixture.
4. Whip the remaining 100 g of cream until stiff and fold into the marzipan mixture.

Preparation of the chocolate cream:

1. Bring the cream to the boil, pour over the drinking chocolate pearls and melt.
2. Add the softened butter and stir until smooth.
3. Leave everything to set overnight at room temperature.

Assemble the cake:

1. Cut the sponge base twice crosswise to make 3 cake bases.
2. Place a slice of sponge cake on a plate, place a cake ring around it and spread half of the chocolate cream on this base.
3. Then spread the marzipan cream on top.
4. Repeat the whole process twice more: Sponge base, chocolate cream and marzipan cream.
5. Then chill the cake for half an hour.
6. Then remove the cake ring and spread a thin layer of chocolate cream over the cake.
7. Chill again for half an hour and then cover the cake completely with chocolate cream.
8. Set aside a small amount of chocolate cream, pour it into a piping bag and pipe it onto the cake.
9. To finish, place the chocolates on top of the cake.

Tip:

Depending on your taste, you can also add a little amaretto to the batter for the cake base.