180 g of flour
40 g of cocoa (or chocolate) in powder form
1/2 teaspoon of active dry yeast
125 g of soft almonds, cut into pieces
165 g of sugar
140 g of marzipan (without chocolate), cut into pieces
4 large eggs
150 g of warm milk
70 g of dark chocolate, cut into small pieces
55 g of ginger macerated in corn syrup*
180 g of cold melted butter
180 g of flour
40 g of cocoa (or chocolate) in powder form
1/2 teaspoon of active dry yeast
125 g of soft almonds, cut into pieces
165 g of sugar
140 g of marzipan (without chocolate), cut into pieces
4 large eggs
150 g of warm milk
70 g of dark chocolate, cut into small pieces
55 g of ginger macerated in corn syrup*
180 g of cold melted butter
Sift together the flour, chocolate, and yeast, and set aside
Soak the almonds for 1 minute in 250 ml of water
Let it rest for another minute, then drain, pat dry with paper towels, and set aside
Process the sugar and marzipan in a food processor until they resemble a granulated texture
One at a time, add the eggs to the processor, beating each one for 2 minutes
Beat the ingredients at high speed until they form an emulsion
Reduce the speed and add the milk
Continue beating until the mixture is smooth
Add the sifted ingredients and continue beating until the batter is well combined
Pour into a pan and, with the help of a spatula, mix in the almonds, chocolate pieces, ginger macerated in corn syrup, and butter, being very gentle to avoid deflating the mixture
Grease a 28 cm cake pan with butter
Pour the batter into the prepared pan and smooth the top with an offset spatula
Bake in a preheated oven at 180°C for approximately 1 hour - or until it's possible to insert a knife and have it come out clean
Remove from the oven and let cool for about 10 minutes
Then, carefully remove from the pan and let cool further before serving.
