CAKE BATTER:

4 large eggs, separated

½ cup granulated sugar

¾ cup flour, plus

1 tablespoon flour

½ cup cornstarch, plus

1 tablespoon cornstarch

½ teaspoon baking powder

CHOCOLATE GANACHE FILLING:

2 cups heavy cream, divided

1¼ cups good quality milk chocolate chips (8 ounces)

1 (4 ounce) semisweet chocolate, grated

2 tablespoons unsalted pistachios, finely chopped

DECORATION:

1 package (7 ounce) sweetened marzipan paste.

Green food coloring paste (optional)

1 tablespoon unsalted pistachios, finely chopped

¾ cup heavy cream

1 packet vanilla sugar (approximately ¾ Tablespoon)

Directions

Beat the egg whites until stiff, while gradually adding sugar. Once complete combine with the egg yolks one at a time.

Next, combine flour, baking powder, and cornstarch by shifting them into a separate bowl, and fold into the egg mixture.

Prepare a large nonstick springform pan by lining it with parchment paper. Fill the pan with the batter.

Bake in a preheated oven at 350 F for 30 minutes. It should not rise beyond the top of the pan

While your pan cools, heat 1/2 cup of the cream in a small saucepan over medium-low heat. Stir milk chocolate into cream until it melts. Let cool for 1 hour at room temperature.

Next, grate the bittersweet chocolate with a grater.

Beat 1 1/2 cups of cream and stop once you see stiff peaks form.

Stir chopped nuts and half of the grated chocolate into the cooled melted chocolate mixture.

Fold together the whipped cream and the chocolate mixture.

Remove the ring from the cooled springform pan and slice the cake into three layers using a large knife.

Place the first layer on a plate and spread 1/3 of the chocolate ganache filling. (Extra: Add some Mozart Liqueur to each layer before adding the filling.) Stack another layer of cake on top and repeat process until the cake is rebuilt with all three layers with filling in between. Be sure to leave some ganache to cover the top and sides of the cake. Once covered, refrigerate for 2-4 hours.

Knead the marzipan until soft and place between two sheets of wax paper. Roll it out into the shape of a circle approximately the size of the springform pan.  Use a plate are a guide and cut out marzipan into a perfect circle. Next, cut marzipan into 16 even triangles, and place them evenly, covering the top of the cake.

Add another thick layer of delicious grated chocolate to the top, and you’re done.

#LUDWIGVAN

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