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Recipe Name: Festliche Schokoladen Marzipan Torte Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 16

5 Eggs
1/2 Cup(s) Sugar
1/2 Cup(s) Flour
1 Teaspoon(s) Baking Powder
2 Tablespoon(s) "dutch process" cocoa, "dutch process" cocoa
1 Recipe chocolate icing
recipe follows
Chestnut filling, recipe
1/4 Cup(s) Apricot jam
1 Cup(s) Almond paste
1 Cup(s) Sweetened chestnut puree
1 Tablespoon(s) Lemon Juice
1/3 Cup(s) Whipping cream
1 Egg yolk
1/2 Cup(s) Butter
1 Cup(s) Semisweet or bittersweet
From: (Viviane Buzzi)Date: 24 Dec 1994
00:22:16 -0500from "Viennese Desserts Made Easy" by Georgina Gronner:
FestlicheSchokoladen Marzipan Torte (Chocolate Chestnut Marzipan
Delight)Preheat oven to 350F/180C. Butter and flour a 9-inch springform
pan. Set aside. Beat eggs, sugar, flour, baking powder and cocoa
untilsmooth. Pour batter into prepared pan and bake in oven until
skewerinserted comes out clean (about 25 minutes). Remove from oven and
coolon wire rack. Prepare icing and Chestnut Filling and set aside to
cool.When cake is cool, remove from pan and cut into two layers. Frost
bottomlayer with Chestnut Filling. Top with remaining cake layer. Warm
theapricot jam and spread on top of cake. Dust the bottom disc of
aspringform pan with sugar. Place the almond paste in the centre of
thedisc and, with a rolling pin, roll into a thin circle. With a
sharpknife, trim excess paste around edge of disc. Reserve almond
pastescraps for decoration. Invert the springform disc with the almond
pasteover the cake top. With a long metal spatula, gently loosen the
almondpaste onto the cake top. Cover the cake top and sides with the
chocolateicing. Divide almond paste scraps into 16 pieces. Roll gently
betweenpalms to form tiny balls. Decorate the outer edge of the cake
with the16 balls. To serve, cut into 16 wedges.Chestnut Filling:
Combine ingredients in a nonstick pan and cook overlow heat until
mixture thickens. Stir constantly while cooking. Removefrom heat and
cool.Chocolate Icing: Melt butter in a small heavy saucepan. Add
chocolate tobutter. Remove from heat and stir until smooth. Let cool
until icing isof spreading consistency.To melt refrigerated icing: Cook
over very low heat, stirringconstantly, just until chocolate melts.
Remove from heat and let cooluntil icing is of a spreading
archives. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 243
Calories From Fat: 133
Total Fat: 15.5g
Cholesterol: 91.4mg
Sodium: 60mg
Potassium: 81.9mg
Carbohydrates: 24.2g
Fiber: 1.2g
Sugar: 13.7g
Protein: 4.3g

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