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Photo Credit: Elizabeth Newman

Dark Chocolate Macaron Cake

by Giada De Laurentiis
Prep Time
15 minutes
Cook Time
30 minutes
Serves
6
Intermediate
Photo Credit: Elizabeth Newman

Dark Chocolate Macaron Cake

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Decadant macaron cake sandwich with a dark chocolate ganache filling.

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Dark Chocolate Macaron Cake

Servings

6

Prep Time

15 minutes

Cook Time

30 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Dark Chocolate Macaron Cake

Ingredients

    Cake

  • 1 cup almond meal
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3 egg whites (room temperature)
  • 1/8 teaspoon cream of tartar
  • 1/4 cup sugar
  • Ganache

  • 1/2 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 4 ounces dark chocolate (70 percent, chopped fine)
  • 1 pint raspberries
  • Unsweetened whipped cream (for serving)

Instructions

  1. As seen on: Giada Entertains, Episode 6. Spread The Love.
  2. For the cake: Preheat the oven to 350 degrees F. Line a straight-sided baking sheet with parchment.In a food processor, combine the almond meal, powdered sugar, cocoa powder and salt. Process for 30 seconds to make a very fine mixture. Set aside.
  3. Using a hand-held mixer fitted with a whisk attachment, beat the egg whites on medium speed until beginning to stiffen, about 1 1/2 minutes. Add the cream of tartar, and continue beating, slowly adding in the sugar. Beat on medium speed until glossy and stiff peaks form, an additional 1 1/2 minutes--be careful not overwhip. In 3 additions, fold the dry ingredients into the egg white mixture, just until combined and no streaks remain.
  4. Divide the batter evenly into 2 rounds on the prepared baking sheet. Bake until dry on top and slightly puffed, 25 to 30 minutes. Remove from the oven and cool completely on the baking sheet.
  5. For the ganache: Meanwhile, heat the heavy cream, vanilla and salt in a small saucepan over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the cream over the chocolate. Let sit for 3 minutes, then whisk until smooth. Place a piece of plastic wrap directly on top of the chocolate and refrigerate until firm but spreadable, about 1 hour.
  6. Spread the ganache on the flat side of each cake layer. Line raspberries in circles on top of the ganache. Top with the remaining cake. Wrap with plastic wrap and let sit at room temperature for about 2 hours. Slice and serve with a dollop of unsweetened whipped cream.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
50 grams
Protein
9 grams
Fat
25 grams
Saturated Fat
10 grams
Cholestrol
23 milligrams
Sodium
227 milligrams
Fiber
9 grams
Sugar
36 grams
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gluten free
vegetarian

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