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Almond Praline Cake with Mascarpone Frosting and Chocolate Bark

Almond Praline Cake with Mascarpone Frosting and Chocolate Bark
Almond Praline Cake with Mascarpone Frosting and Chocolate Bark requires roughly 45 minutes from start to finish. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 19g of protein, 73g of fat, and a total of 1036 calories. This recipe serves 12. A mixture of butter, almond paste, almonds, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
Simmer cream and sugar in medium saucepan, stirring to dissolve sugar.
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CreamCream
SugarSugar
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Sauce PanSauce Pan
2
Add chocolate; whisk until smooth. Chill until just spreadable, about 6 hours.
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ChocolateChocolate
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WhiskWhisk
1
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; dust pans with flour.
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ButterButter
All Purpose FlourAll Purpose Flour
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Baking PaperBaking Paper
OvenOven
2
Whisk flour, baking powder, and salt in bowl. Using heavy-duty mixer, blend brown sugar and butter in large bowl. Beat in almond paste 1 piece at a time, then beat until smooth.
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Baking PowderBaking Powder
Almond PasteAlmond Paste
Brown SugarBrown Sugar
ButterButter
All Purpose FlourAll Purpose Flour
SaltSalt
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BlenderBlender
WhiskWhisk
BowlBowl
3
Add eggs 1 at a time, beating well after each addition. Beat in extracts. Fold in dry ingredients. Divide batter among pans; smooth tops.
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EggEgg
4
Bake cakes until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on rack.
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OvenOven
1
Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, swirling pan and brushing down sides with wet pastry brush occasionally.
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SugarSugar
WaterWater
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Baking SheetBaking Sheet
Pastry BrushPastry Brush
Sauce PanSauce Pan
Aluminum FoilAluminum Foil
Frying PanFrying Pan
2
Mix in nuts.
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NutsNuts
3
Pour onto foil; cool. Peel foil off praline. Chop praline coarsely. DO AHEAD Praline can be made 1 day ahead; store airtight at room temperature.
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PralinesPralines
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Aluminum FoilAluminum Foil
1
Beat all ingredients in large bowl just to soft peaks (do not overbeat or mixture will curdle).
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BowlBowl
2
Run knife around pan sides to loosen cakes. Turn cakes out; peel off paper.
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KnifeKnife
Frying PanFrying Pan
3
Place 1 cake layer on platter.
4
Spread half of ganache over; sprinkle with 1/4 cup praline. Top with second cake layer.
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SpreadSpread
5
Spread remaining ganache over; sprinkle with 1/4 cup praline. Top with third cake layer.
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SpreadSpread
6
Spread frosting over top and sides of cake. DO AHEAD Cake can be made 1 day ahead; cover with cake dome and chill. Store remaining praline airtight at room temperature.
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FrostingFrosting
SpreadSpread
1
Line baking sheet with foil. Melt chocolate in small bowl set over saucepan of simmering water. Stir until smooth.
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ChocolateChocolate
WaterWater
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Baking SheetBaking Sheet
Sauce PanSauce Pan
BowlBowl
Aluminum FoilAluminum Foil
2
Remove from over water.
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WaterWater
3
Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots).
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ChocolateChocolate
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Aluminum FoilAluminum Foil
4
Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.
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ChocolateChocolate
BarkBark
5
Press praline around bottom 2 inches of cake; sprinkle more atop. Peel foil off bark; break into pieces. Press edges into frosting atop cake. Remelt 1 tablespoon chocolate over simmering water, stirring often. Using spoon, drizzle chocolate over cake. DO AHEAD Chill up to 4 hours.
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ChocolateChocolate
FrostingFrosting
BarkBark
WaterWater
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Aluminum FoilAluminum Foil
6
Serve cold or at room temperature.
DifficultyExpert
Ready In45 m.
Servings12
Health Score14
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