Ingredients
Ganache filling
- 1 1/4 cups heavy whipping cream
- 3 tablespoons (packed) dark brown sugar
- 10 ounces bittersweet or semisweet chocolate, chopped
Almond cake
- 1 1/2 cups cake flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup (packed) dark brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 7-ounce packages almond paste,* crumbled into 1-inch pieces
- 7 large eggs
- 1 tablespoon vanilla extract
- 1 3/4 teaspoons almond extract
Almond praline
- 1 cup sugar
- 2 cups whole almonds, toasted
Mascarpone frosting
- 1 1/2 8-ounce containers mascarpone cheese
- 1 1/2 cups chilled heavy whipping cream
- 3 tablespoons sugar
- 1 tablespoon vanilla extract
Chocolate Bark
- 4 ounces bittersweet chocolate, chopped
Description
This Big-deal Cake Can Be Made A Day Ahead.
Bon Appetit Magazine
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