This chocolate cake is a little dense. But it's not as dense as a brownie, but you can clearly tell it's made with real chocolate. Serve the cake with fresh fruit and ice cream. The cake can easily be made a day in advance.
Makes one 9-inch cake, serves 8-12.
- 200 g dark chocolate, I used Valrhona
- 200 g butter, salted
- 200 g sugar
- 5 eggs
- 150 g marzipan, I used ren rå marcipan from Odense
- 1 orange, the zest of
- 75 g all-purpose flour (30-100 g)
- 100 g almond flour
- 1 teaspoon vanilla paste
Preheat the oven to 375℉ (190℃).
Butter a 9-inch springform, set aside.
Mix the marzipan with the eggs until you have a homogenous mixture, add the sugar and whisk with a flat-beater for a few minutes to incorporate air into the mixture.
Melt butter and chocolate over a double boiler. (I put boiling water in a pot, and melt chocolate and butter in a stainless steel bowl, placed on top of the pot. No need for having it over the heat.
Fold in the chocolate mixture, orange zest, vanilla and flours into the marzipan. Pour the batter into the prepared springform, and bake the cake for about 40 minutes. Sprinkle the cooled cake with powdered sugar. Serve the cake with fresh fruit and ice cream.