Tuesday, 9 April 2013

Chocolate Marzipan Squares

Chocolate Marzipan Squares


These Chocolate Marzipan squares are partly from a well versed chocolate fudge cake recipe from Mary Berry’s Baking Bible. It’s done the easy way, no messing about with beating eggs into batters, just throw it all in a bowl and mix until you have a smooth manageable batter. Now pour into your cake tin of choice. Time for some chocolate indulgence, the fudge kind with a layer of marzipan, smothered with Ganache/chocolate fudge. I have used a shallow baking tray to get the square shapes, just to be different. The chocolate fudge or Ganache gives this treat a nice rich flavour.

Chocolate Marzipan Squares Recipe

For the chocolate sponge cake

50 grams sieved unsweetened cocoa powder

6 tablespoons boiling water or enough to make a stiff pouring batter

50ml milk (optionally you can use cream or buttermilk)

175 grams self-raising flour

1 rounded teaspoon of baking powder

100 grams of softened butter

275 grams caster sugar (super fine, if you have it)


For the Ganache icing or fudge chocolate covering

250 grams of plain chocolate

250ml double cream

Or use a glacé icing to give a harder setting...

Chocolate Glacé

200g icing sugar (confectioners’ sugar)

30 grams 1 tablespoon cocoa powder

15–30ml/1–2 tablespoon hot water

Carefully sift the icing sugar and cocoa powder into a large mixing bowl. Gradually mix in the hot water, a few drops at a time, beating well until the mixture is the consistency of cream.

Use the icing immediately, while it is smooth and fluid. Add any further decoration before the icing dries.

Chocolate Marzipan Squares Method

Preheat your oven to 180˚C/Fan 160˚C/Gas 4 Grease your desired spring form cake tin or as I have done, a shallow 9” x 12” line with baking parchment.

Chocolate Marzipan Squares


Blend the cocoa with the boiling water in a large bowl then add the rest of the ingredients and mix until you have a smooth thickish batter, pour the batter into the cake tin and spread out evenly. Bake for around 25 minutes, test with a skewer.

Chocolate Marzipan Squares

Once out of the oven leave in the baking tin for at least 20 minutes then use a cooling rack to flip the cake over, peel off the baking parchment. Leave to cool off completely before cutting, at this stage I would store in cling film overnight in the fridge, it makes it a lot easier to work with the next day, if you don't have time then leave it for at least 2 hours in the fridge.

When the chocolate sponge is ready to work with… heat some apricot jam with a little water and brush the top of the cake, roll out some ready-made marzipan to about a ¼” then lay on top of your chocolate cake, trim off any excess then wrap in clingfilm and refrigerate for another 30 minutes.


Chocolate Marzipan Squares
Make your chocolate Ganache or fudge by placing the chocolate into a Bain Marie (a bowl sitting on a pot of hot water) keep a steady low heat  to melt the chocolate then whisk in your double cream.

Take your chocolate and marzipan cake out of the fridge and cut into squares.


Chocolate Marzipan Squares

Carefully place your chocolate marzipan squares onto a cooling rack over a drip tray to catch the running chocolate, now pour the Ganache evenly over the sponge using a palette knife to spread and cover the squares. Your Ganache needs to be only lukewarm this will allow it to set quicker and keep a nice shine, leave to set at room temperature for at least 30 minutes. Finish off with a piece of walnut/pistachio or hazelnut.

These Chocolate Marzipan Squares will keep well in a sealed container for about three days; just remember to store in a cool place otherwise the chocolate will melt. This cake can be done in so many different ways and can be a delicious cold sweet. If you want a harder setting for your chocolate covering then you can make up a chocolate glacé, this will set harder and be less sticky and gooey.
Chocolate Marzipan Squares






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