Created on March 24th, 2013
Cake Directions:
Preheat oven to 350 degrees.
Lightly grease three 9-inch cake pans and line with circles of parchment paper.
Place almond paste into the bowl of a stand mixer and beat on low speed for 30 seconds.
Add whole eggs one-by-one and beat until mixture is smooth, scraping the bowl between adding each egg.
Add cocoa and beat to combine, then slowly add melted butter.
Divide batter between prepared cake pans and bake 13 minutes or until cakes are just set.
Do not overbake. The cake layers should still be fudgy and look slightly underdone.
Cool cakes for 5 minutes, then turn out onto a wire rack and allow to cool. May be used immediately or wrapped and refrigerated overnight, or frozen for up to one month.
Chocolate Chantilly directions:
Put the chocolate in a medium bowl. In a medium saucepan, heat cream until it just begins to boil.
Remove from heat and pour cream over chocolate.
Allow to rest 2 minutes, then whisk the mixture until chocolate is melted.
Cool mixture, then cover and refrigerate at least overnight. Can be prepared up to 2 days in advance.
When ready to serve, whip chocolate cream with a hand mixer or stand mixer until it forms firm peaks, about 2 minutes. Be careful not to overwhip.
Either use the recipe in the Chocolate Flourless Trifle, or make individual servings by layering Chantilly and berries in individual serving dishes and garnishing with whipped cream and chocolate shavings.