Cake:
12 oz unsalted butter
1 pound almond paste
1 3/4 cup granulated sugar
3/4 cup plus 2 T unsweetened cocoa powder
8 large eggs
Mix ingredients one at a time. The ingredients mix easier at room temperature. Make sure the butter and paste are smooth before adding more ingredients. A stand mixer makes this super easy.
Grease and flour a large baking sheet (17x12x1 in.). Put parchment on the bottom of the sheet so it is close to the edges but doesn't go up the side. Pour in cake batter and distribute.
Bake 25 min @ 350 F and let cool 10 min.
Now it gets complicated, and I usually skip the rest of the instructions.
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Cut cake using round cookie cutter into as many rounds as possible.
Melt 4 oz 82% extra dark chocolate and brush top of cakes with it. Then stack each cake round in sets of two.
Melt together:
12 T (6 oz) unsalted butter, cut in cubes
8 oz 70% bittersweet chocolate, finely chopped
Drizzle melted mixture over stacked cakes and serve.
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The original recipe serves at least 8 people. I like to halve the cake recipe and put it in an 8x8 in. glass dish. It needs longer to bake, at least 10 min. longer (so 35 minutes total and maybe more). The center should not jiggle and toothpick comes out clean when it is done baking.
Instead of bothering with the complicated stuff that comes after the cake part, I just chop up some bittersweet chocolate and sprinkle over the top (while the cake is still hot). Or, I might take the brick of chocolate and smear it over the top of the cake in a single layer of chocolate. The end result is the same.
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