Almond Praline Cake with Mascarpone Frosting and Chocolate Bark

Almond Praline Cake with Mascarpone Frosting and Chocolate Bark
Photo by Mark Thomas

Ingredients

  • 4 ounces bittersweet chocolate
  • ¾ teaspoon salt
  • 1 ½ cups heavy whipping cream
  • ¾ cup unsalted butter
  • 1 ½ 8-ounce containers mascarpone cheese
  • 2 cups whole almonds
  • 1 tablespoon vanilla extract
  • + 12 more ingredients
    • 7 large eggs
    • 3 7-ounce packages almond paste
    • 3 tablespoons dark brown sugar
    • 1 tablespoon vanilla extract
    • 1 ¼ cups heavy whipping cream
    • 3 tablespoons sugar
    • 10 ounces bittersweet or semisweet chocolate
    • 1 cup dark brown sugar
    • 2 ¼ teaspoons baking powder
    • 1 ½ cups cake flour
    • 1 cup sugar
    • 1 ¾ teaspoons almond extract

Simmer cream and sugar in medium saucepan, stirring to dissolve sugar. Add chocolate; whisk until smooth. Chill until just spreadable, about 6 hours. 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. ...

View full recipe at Epicurious

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