coffee marzipan chocolate cake

Name: coffee marzipan chocolate cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 650 g Dark chocolate; 800 g Whipped cream; 1/8 l Irish whiskey cream liqueur (e.g. Baileys); 250 g Butter; 250 g Sugar; 4 Eggs (size M); 100 g Cornstarch; 250 g Flour; 30 g Cocoa powder; 1 package Baking Powder; 4 TABLESPOONS boiled coffee; 2 TABLESPOONS Apricot Jam; 150 g Marzipan raw mass; 50 g Icing sugar; 7-10 Tbsp Truffle stars, silver beads; 7-10 Tbsp Cocoa; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

650 g Dark chocolate
800 g Whipped cream
1/8 l Irish whiskey cream liqueur (e.g. Baileys)
250 g Butter
250 g Sugar
4 Eggs (size M)
100 g Cornstarch
250 g Flour
30 g Cocoa powder
1 package Baking Powder
4 TABLESPOONS boiled coffee
2 TABLESPOONS Apricot Jam
150 g Marzipan raw mass
50 g Icing sugar
7-10 Tbsp Truffle stars, silver beads
7-10 Tbsp Cocoa
7-10 Tbsp Grease

Directions

1
Chop 150 g chocolate. Heat 300 g cream, melt chocolate in it. Pour into a tall mixing bowl and chill for about 3 hours. Warm up the liqueur. Chop 100 g chocolate and melt in it, let it cool down. Stir butter and sugar until creamy. Add eggs alternating with 50 g starch one by one. Mix 50 g starch, flour, cocoa and baking powder.
2
Alternate with the liqueur mixture and stir in briefly. Fill the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let them cool down. Cut the cake base 3 times horizontally. Sprinkle individual layers with coffee. Heat up the jam and spread on the top cake base. Knead marzipan and icing sugar, roll out thinly. Cut out some stars for decoration. Shape remaining marzipan to the size of the cake and place on the jam lid. Chop 400 g chocolate. Heat 500 g cream, melt chocolate in it. Cover the bottom base with a springform pan rim. Spread 1/3 chocolate cream on top. Place the second cake base on top, spread 1/3 of the chocolate cream on top.
3
Knead marzipan and icing sugar, roll out thinly. Cut out some stars for decoration. Shape remaining marzipan to the size of the cake and place on the jam lid. Chop 400 g chocolate. Heat 500 g cream, melt chocolate in it. Cover the bottom base with a springform pan rim. Spread 1/3 chocolate cream on top. Place the second cake base on top, spread 1/3 of the chocolate cream on top. Spread the third cake layer and the remaining chocolate cream. Finish with prepared marzipan base. Chill for 2 hours. Carefully remove from the edge of the springform pan. Briefly whip the cold chocolate cream with the whisk of the hand mixer. Spread the cake all around, refrigerate again. Serve dusted with marzipan and truffle stars, silver beads and cocoa
4
Spread the third cake layer and the remaining chocolate cream. Finish with prepared marzipan base. Chill for 2 hours. Carefully remove from the edge of the springform pan. Briefly whip the cold chocolate cream with the whisk of the hand mixer. Spread the cake all around, refrigerate again. Serve dusted with marzipan and truffle stars, silver beads and cocoa