Early this morning, I decided I wanted to try to make something that I had never made before. It had to include chocolate and it had to be decadent... I settled for a chocolate frangipani tart with chocolate ganache glaze.
The results were out of this world!!! The mix of almonds and chocolate is a marriage made in heaven. The following recipe is a compilation of various recipes I found on the internet, and tweaked to my taste and the ingredients in my pantry.
The taste of this tart far exceeded my expectation, and I did what I usually do when I bake something that overwhelms my senses, I called my sister!!!
Pauline asked me for the recipe, but then thought about it for a moment, and said “Why don’t you put this on our blog”?
So here we go…
Chocolate Frangipani
Ingredients
For Cake:
1 8 ounce can of almond paste, grated
½ cup sugar I stick (8 tablespoons) soft butter
3 eggs, at room temperature
6 tablespoons of flour
6 tablespoons of cocoa powder
For Chocolate ganache glaze (optional):
4 oz. bittersweet chocolate cut into small pieces
2 tablespoons of half and half
2 tablespoons of butter
1 teaspoon of brandy
Directions
1. Preheat oven to 350 F. Grease and flour a ten inch tart pan.
2. Add the almond paste to the mixing bowl with sugar and butter. Mix on low speed until combined; then on high speed for 3 minutes.
3. Add eggs one at a time beating after each one.
4. Mix flour and cocoa and fold into batter
5. Spread batter evenly into pan. Bake for 25 minutes, until a toothpick inserted in the middle comes out clean.
6. Cool on a wire rack.
To make the glaze:
Put the chocolate pieces, the half and half and the butter in the top of a double boiler. Stir until melted together. Add brandy.
OR (You can microwave ingredient for 30 seconds, stir, and microwave again for another 30 seconds and stir. Do this until the ingredients have melted together).
Pour warm glaze over tart and smooth to the edges. You can also pipe whipped cream and garnish with berries.
I hope you enjoy this luscious tart as much as I did!!!
