Mozart Cake

May 08, 2023May 8, 20230 33
Mozart Cake recipe for your next special occasion
in Dessert

Prep

60 min

Cook

25 min

Ready In

85 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 large eggs , separated
1/2 cup granulated sugar
3/4 cup flour , plus
1 tablespoon flour
1/2 cup cornstarch , plus
1 tablespoon cornstarch
1/2 teaspoon baking powder
2 cups heavy cream , divided
1 1/4 cups good quality milk chocolate chips
1 good quality semisweet chocolate bars , grated , divided use
2 tablespoons unsalted pistachios , finely chopped
1 package marzipan paste or ( 7 ounce ) package almond paste ( you might not use all of it )
green food coloring paste ( optional )
1 tablespoon unsalted pistachios , finely chopped
3/4 cup heavy cream
1 packet vanilla sugar ( approximately 3/4 Tablespoon )
powdered sugar , to taste only if needed

Nutrision Information

Servings Per Recipe
12
Calories
427
Sugar
25g
Fat
29g
Mozart Cake is a decadent chocolate and pistachio cake that originated in Austria. The cake is named after the famous composer Wolfgang Amadeus Mozart, and is a popular dessert in the Viennese pastry culture. The cake consists of a light sponge cake layered with a rich chocolate ganache, grated chocolate, pistachios, and marzipan or almond paste. This cake is not only a feast for the eyes but also for the taste buds, making it perfect for any special occasion.

Instructions

1.Preheat the oven to 350°F (175°C) and line the bottom of a 10-inch (26 cm) springform pan with parchment paper.
2.In a large bowl, beat egg yolks with sugar until pale and creamy. In another bowl, sift flour, cornstarch, and baking powder together.
3.In a separate bowl, beat egg whites to stiff peaks. Gently fold in the flour mixture to the egg yolk mixture until well combined.
4.Pour the batter into the prepared pan and bake for 20-25 minutes or until golden. Let the cake cool to room temperature.
5.In a large bowl, whisk 1 cup of heavy cream until soft peaks form. In a small saucepan, heat the remaining 1 cup of heavy cream until it starts to simmer. Turn off the heat and add in the chocolate chips. Stir until the chocolate is completely melted.
6.Spread half of the chocolate ganache over the cooled cake. Cover the remaining ganache and refrigerate for later use.
7.Grate half of the semisweet chocolate bar and sprinkle it over the ganache on the cake. Roll out the marzipan or almond paste on a surface lightly dusted with cornstarch, and cover the top of the cake.
8.Add a few drops of green food coloring to the remaining refrigerated ganache if desired. Spread it over the marzipan-covered cake.
9.Decorate the cake with remaining grated chocolate and chopped pistachios. Refrigerate for at least 3 hours or overnight before serving.

PROS

This cake is rich and decadent, perfect for a special occasion or celebration.

The combination of chocolate and pistachio creates a unique and delicious flavor profile.

CONS

This cake is quite dense and can be quite heavy if eaten in large amounts.

It requires some time and effort to assemble all the different components, making it more suitable for a special occasion rather than an everyday dessert.

HEALTH & BENEFITS

This cake is not particularly healthy, but it can be enjoyed as an occasional treat in moderation.
The use of almond or marzipan paste provides a good source of healthy fats and protein.

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