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Chocolate Frangipan




Source of Recipe


Internet


List of Ingredients




For Cake
1 box (7 oz) Odense Almond Paste
1/2 cup sugar
1 stick (8 Tbsp) soft butter
3 large eggs, room temperature
6 Tbsp flour
6 Tbsp cocoa powder (dutch processed preferred)

For Chocolate Ganache Glaze (Optional)
4 oz bittersweet chocolate, cut into small pieces
2 Tbsp heavy cream
2 Tbsp butter

Equipment:
9” or 10” tart pan with removable
bottom or spring form pan
Box grater
Electric mixer


Recipe



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 the sugar and butter. Mix on low speed until combined. Beat on high until smooth, about 3 minutes.

4 Add eggs one at a time beating well between each addition. Scrape bowl down and beat on high until light and fluffy.

5 Mix flour and cocoa and fold into the batter until just combined.

6 Spread batter evenly into the greased and floured pan. Bake for 25 minutes or until a toothpick inserted between the center and edge comes out clean. The middle will still be soft. It will firm as it cools.

7 Cool 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 pieces in the top of double boiler. Stir until melted together. DO NOT LET ANY WATER TOUCH MIXTURE.

9 Pour warm glaze over cake and smooth to edges. For a show stopping presentation, garnish with raspberries or orange slices.