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Home > Articles > Recipes > Almond Praline Cake with Mascarpone Frosting and Chocolate Bark

Almond Praline Cake with Mascarpone Frosting and Chocolate Bark

from epicurious.com

Makes 12 servings This big-deal cake can be made a day ahead.

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
*Available in the baking section of most supermarkets and at specialty foods stores.
**Italian cream cheese; available at many supermarkets and Italian markets.

Instructions:

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

For almond cake:
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. 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. Add eggs 1 at a time, beating well after each addition. Beat in extracts. Fold in dry ingredients. Divide batter among pans; smooth tops. Bake cakes until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on rack.

For almond praline:
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. Mix in nuts. 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.

For mascarpone frosting:
Beat all ingredients in large bowl just to soft peaks (do not overbeat or mixture will curdle).

Run knife around pan sides to loosen cakes. Turn cakes out; peel off paper. Place 1 cake layer on platter. Spread half of ganache over; sprinkle with 1/4 cup praline. Top with second cake layer. Spread remaining ganache over; sprinkle with 1/4 cup praline. Top with third cake layer. 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.

For chocolate bark:
Line baking sheet with foil. Melt chocolate in small bowl set over saucepan of simmering water. Stir until smooth. Remove from over water. Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots). Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.

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. Serve cold or at room temperature.