Chocolate Truffle Marzipan Cream cake

Cake has always been my favorite treat. There’s something about the layers of cake and icing that just makes me happy. Cupcakes will do in a pinch but they’re just no substitute for a layer cake.

Chocolate truffle marzipan cream cake

I know I usually write about making healthy foods on this blog, but certain times of year call for celebrations and a gentle relaxation of food rules. In my house this usually means that I’m using “real” sugar instead of maple syrup or palm/coconut sugar.

I almost always bake with almond flour, no matter what sweetener I choose. Since almonds are high in protein they are a good balance to “real” sugar.

I have been making versions of this cake for years with hazelnut flour but this cake is made with almond flour instead. I also increased the number of eggs from past iterations and ended up with a cake that is both light and moist. This cake is gluten free but it is not one of those “good for a gluten free” type of cakes–it’s just plain good, and you’ll never miss the gluten.

My husband loves chocolate covered marzipan, and with his first taste of this cake he exclaimed “this tastes just like those chocolate covered marzipan bars!”

There are 3 components to this cake–the cake layers, the chocolate truffle filling and the whipped cream icing. I recommend making the layers at least 1 day before you’d like to serve the cake–it will make it easier to ice and spreads the workload out so it doesn’t feel like too much to do it all together.

The cake uses whipped egg whites to create lightness. The technique is to stir in about 1/3 of the whipped egg whites into the batter to “loosen” it and make it more fluid. Then you carefully fold in the remaining egg whites, taking care not to break up the bubbles too much. This procedure is delicate but don’t be afraid–it’s not hard, it just requires some care and attention.

Chocolate truffle marzipan cream cake

For the cake:

12 oz Almond flour
2 tsp baking powder
7 egg whites
7 egg yolks
1 whole egg
170g sugar (approx. 5/8 cup)
1/2 tsp almond extract
1/2 tsp vanilla extract

Preheat oven to 325 degrees. Grease and flour 2-9″ round cake pans (o.k. to use almond flour here)

Combine almond flour and baking powder and set aside.

With clean whisks beat the 7 egg whites until stiff peaks form.

In a large bowl beat 7 egg yolks, 1 whole egg, sugar, almond and vanilla extracts. Beat until well combined. Add almond flour mixture and stir to combine well. This batter will be quite thick.

With a rubber/silicone spatula stir in 1/3 of the egg whites into the almond flour mixture to “loosen” this stiff batter. Once incorporated, very gently fold in the remaining egg whites until just mixed. Do not overmix!

Divide cake batter into the two prepared pans and bake for 25 minutes or until toothpick inserted in center comes out clean.

Refrigerate or freeze overnight before assembling the cake.

For the chocolate truffle filling:

8 oz dark chocolate (chips or chopped up chocolate bars)
1/2 cp heavy cream
seeds from 1 vanilla bean or 1 tsp vanilla extract

Gently warm cream in the top of a double boiler. Stir in chocolate chips and continue stirring until all are melted. Stir in vanilla extract.

You should have a smooth, shiny mixture.

Let the truffle mixture cool a bit, then spread on top of the bottom layer of your cake. Let it continue to cool a bit on top of the cake, then add the second cake layer on top.

Return the cake to the fridge to let truffles set up.

While this is happening make the whipped cream frosting

Vanilla bean whipped cream

*Before preparing whipped cream put the bowl and the beaters or whisk into the freezer to chill–this will make it easier to whip the cream and create a more structurally sound product to ice your cake in.

1/2 pint whipping cream
3-4 tbsp powdered sugar
seeds from 1 vanilla bean or 1 tsp vanilla extract

Combine all ingredients in pre-chilled bowl and beat until stiff peaks form.

Spread on tops and sides of cake.

This entry was posted in Cakes, Gluten Free Recipes, Recipes and tagged , , by cathy. Bookmark the permalink.

About cathy

Cathy Thomason, MAOM, Dipl.Ac., Dipl. CH, is a graduate of the master’s degree program of the New England School of Acupuncture. She is certified in both acupuncture and Chinese herbal medicine by the National Certification Commission for Acupuncture and Oriental Medicine (signified with Dipl.Ac. and Dipl.C.H.). Cathy has completed advanced herbal training with Dr. Tao Xie, and studied advanced needle technique with Dr. Cheng Xiao Ming. She became interested in studying acupuncture while living in South Korea, where acupuncture enjoys equal status with Western medicine.

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