For the chocolate glaze


  • STEP 1

    Heat the grill to medium-high, or set it to 220C if you can. Butter and line the base of a 23cm springform cake tin. Put the marzipan and 2 tbsp of the cream into a bowl of a stand mixer and beat for 1-2 mins with a paddle attachment until it forms a paste. While beating, gradually add the rest of the cream. Tip the mixture into another bowl and set aside. You don't need to clean the mixer bowl.

  • STEP 2

    Put the butter, caster sugar, vanilla and a pinch of salt in the empty mixing bowl and beat for 3-4 mins until pale and fluffy. Gradually beat in the creamy marzipan mixture.

  • STEP 3

    Mix the egg yolks into the cake batter, one by one, then fold in the flour and cornflour.

  • STEP 4

    Using an electric whisk, beat the egg whites in a large bowl until it begins to form firm peaks, then fold it into the cake batter so you don’t knock out too much air.

  • STEP 5

    Ladle just enough mixture into the cake tin to cover the base – you’ll need about two-thirds of a ladle. Spread the mixture evenly over the base of the tin, then cook under the grill for 3 mins until set and golden, watching it carefully so it doesn't start to burn.

  • STEP 6

    Remove from the grill and ladle the same amount of batter on top. Spread it out in the same way, making sure that all the cake below is covered in a thin layer. Cook again for 3 mins. Continue until all the batter is used. It should make about 10 layers, depending on the thickness.

  • STEP 7

    When it’s finished cooking, run a small paring knife around the edge of the tin to stop it from sticking, and leave to cool completely. Remove the cooled cake from the pan and invert onto a cooling rack.

  • STEP 8

    To make the glaze, heat the chocolate, cream, syrup and butter together in a saucepan until melted together into a smooth, glossy sauce, about 1-2 mins. Pour over the top of the cake and down the sides, then leave to set fir 1 hr before serving.

Goes well with


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