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Festliche Schokoladen Marzipan Torte

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  • 5 Eggs
  • 1/2 c Sugar
  • 1/2 c Flour
  • 1 ts Baking powder
  • 2 tb "dutch process" cocoa
  • 1 Recipe chocolate icing (recipe follows)
  • Chestnut filling (recipe follows)
  • 1/4 c Apricot jam
  • 1 c Almond paste
  • 1 c Sweetened chestnut puree
  • 1 tb Lemon juice
  • 1/3 c Whipping cream
  • 1 Egg yolk
  • 1/2 c Butter
  • 1 c Semisweet or bittersweet chocolate


From: (Viviane Buzzi)
Date: 24 Dec 1994 00:22:16 -0500
from "Viennese Desserts Made Easy" by Georgina Gronner: Festliche Schokoladen Marzipan Torte (Chocolate Chestnut Marzipan Delight)
Preheat oven to 350F/180C. Butter and flour a 9-inch springform pan. Set aside. Beat eggs, sugar, flour, baking powder and cocoa until smooth. Pour batter into prepared pan and bake in oven until skewer inserted comes out clean (about 25 minutes). Remove from oven and cool on wire rack. Prepare icing and Chestnut Filling and set aside to cool. When cake is cool, remove from pan and cut into two layers. Frost bottom layer with Chestnut Filling. Top with remaining cake layer. Warm the apricot jam and spread on top of cake. Dust the bottom disc of a springform pan with sugar. Place the almond paste in the centre of the disc and, with a rolling pin, roll into a thin circle. With a sharp knife, trim excess paste around edge of disc. Reserve almond paste scraps for decoration. Invert the springform disc with the almond paste over the cake top. With a long metal spatula, gently loosen the almond paste onto the cake top. Cover the cake top and sides with the chocolate icing. Divide almond paste scraps into 16 pieces. Roll gently between palms to form tiny balls. Decorate the outer edge of the cake with the 16 balls. To serve, cut into 16 wedges.
Chestnut Filling: Combine ingredients in a nonstick pan and cook over low heat until mixture thickens. Stir constantly while cooking. Remove from heat and cool.
Chocolate Icing: Melt butter in a small heavy saucepan. Add chocolate to butter. Remove from heat and stir until smooth. Let cool until icing is of spreading consistency.
To melt refrigerated icing: Cook over very low heat, stirring constantly, just until chocolate melts. Remove from heat and let cool until icing is of a spreading consistency.
From archives. Downloaded from Glen's MM Recipe Archive,