Dark Chocolate Macaron Cake
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Powdered Sugar1 cup
Unsweetened Cocoa Powder1 tsp
Salt1 tsp
Cream Of Tartar1 cup
Sugar1 cup
Heavy Cream1 tsp
Pure Vanilla ExtractDirections:
1
For the cake: Preheat the oven to 350 degrees F
2
Line a straight-sided baking sheet with parchment
3
In a food processor, combine the almond meal, powdered sugar, cocoa powder and salt
4
Process for 30 seconds to make a very fine mixture
5
Set aside
6
Using a hand-held mixer fitted with a whisk attachment, beat the egg whites on medium speed until beginning to stiffen, about 1 1/2 minutes
7
Add the cream of tartar, and continue beating, slowly adding in the sugar
8
Beat on medium speed until glossy and stiff peaks form, an additional 1 1/2 minutes--be careful not overwhip
9
In 3 additions, fold the dry ingredients into the egg white mixture, just until combined and no streaks remain
10
Divide the batter evenly into 2 rounds on the prepared baking sheet
11
Bake until dry on top and slightly puffed, 25 to 30 minutes
12
Remove from the oven and cool completely on the baking sheet
13
For the ganache: Meanwhile, heat the heavy cream, vanilla and salt in a small saucepan over medium heat until small bubbles form around the edges
14
Place the chopped chocolate in a medium bowl and pour the cream over the chocolate
15
Let sit for 3 minutes, then whisk until smooth
16
Place a piece of plastic wrap directly on top of the chocolate and refrigerate until firm but spreadable, about 1 hour
17
Spread the ganache on the flat side of each cake layer
18
Line raspberries in circles on top of the ganache
19
Top with the remaining cake
20
Wrap with plastic wrap and let sit at room temperature for about 2 hours
21
Slice and serve with a dollop of unsweetened whipped cream