Mozart Cake

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This is one version of a famous cake that originated in austria and is modelled after the mozartkugeln chocolate marzipan truffles. this is an elegant, elaborate cake that takes lots of time and some degree of skill to prepare, but is well worth the extra effort.translated & adapted from

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Steps

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Beat egg whites until stiff but not dry , gradually adding granulated sugar.

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Next , mix in the egg yolks one at a time , just enough to combine.

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Sift together flour , baking powder , and cornstarch.

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Gradually & gently fold into the egg mixture to combine - be careful not to deflate the egg whites by overmixing.

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Line a large nonstick springform pan with parchment paper and fill with the batter.

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Bake in a preheated oven at 350 f for 30 minutes - it will only rise up partway.

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Let cool completely.

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Meanwhile , heat 1 / 2 cup of the cream in a small pan over medium-low heat , then stir in the milk chocolate until it melts and is smooth.

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Remove pan from heat and let cool for 1 hour at room temperature.

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Finely grate the bittersweet chocolate using a microplane grater and divide into two portions.

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Beat 1 1 / 2 cups of the cream until stiff peaks form.

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

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Gently fold together the whippe.

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Ingredients

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eggs, granulated sugar, flour, cornstarch, baking powder, heavy cream, milk chocolate chips, semisweet chocolate bars, pistachios, marzipan paste, green food coloring paste, vanilla sugar, powdered sugar