Mozart Cake

==Description==
===Ingredients===
For the Cake Batter:
*4 	large eggs, separated 	
*1/2 	cup granulated Sugar 	
*3/4 	cup flour, plus 	
*1 	tablespoon Flour 	
*1/2 	cup Cornstarch, plus 	
*1 	tablespoon Cornstarch 	
*1/2 	teaspoon Baking Powder 	
For chocolate Ganache Filling:
*2 	cups Heavy Cream, divided 	
*1 1/4 	cups good quality milk Chocolate Chips (8 oz) 	
*1 (4 	ounces) good quality semisweet Chocolate bar, grated, divided use 	
*2 	tablespoons unsalted Pistachios, finely chopped 	
For Decorations:
*1 (7 	ounces) package Marzipan paste or almond paste (you might not use all of it) 	
*green Food Coloring paste (optional) 	
*1 	tablespoon unsalted pistachios, finely chopped 	
*3/4 	cup Heavy Cream 	
*1 	packet Vanilla Sugar (approximately 3/4 Tablespoon) 	
*powdered sugar, to taste only if needed
===Directions===
* Beat egg whites until stiff but not dry, adding granulated sugar.
* Next, mix in the egg yolks one at a time, just enough to combine.
* Sift together flour, baking powder, and cornstarch; gradually & gently fold into the egg mixture to combine - be careful not to deflate the egg whites by overmixing.
* Line a large nonstick springform pan with parchment paper and fill with the batter.
* Bake in a preheated oven at 350 F (175 C or gas mark 2) for 30 minutes - it will only rise up partway.
* Let cool completely.
* 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.
* Remove pan from heat and let cool for 1 hour at room temperature.
* Finely grate the bittersweet chocolate using a microplane grater and divide into two portions.
* Beat 1 1/2 cups of the cream until stiff peaks form.
* Stir chopped nuts and half (one portion) of the grated chocolate gently into the cooled melted chocolate mixture.
* Gently fold together the whipped cream and the cooled melted chocolate mixture until just combined.
* Remove ring from springform pan and carefully slice the cake into three even (very thin) layers using a large serrated knife.
* Place one cake layer on a large plate, spread with 1/3 of the chocolate ganache, then top with another cake layer, another layer of 1/3 of the ganache, followed by another cake layer.
* Spread the remaining chocolate ganache mixture all over the top and sides of the cake.
* Chill for 2 hours.
* Knead the marzipan(with enough powdered sugar to make it sweet if unsweetened) until well blended.
* Place marzipan between two sheets of wax papper and roll out into very flat circle, about the size of your springform pan.
* Set a plate on top of the marzipan and use the plate as a guide to cut out a perfect circle; then cut circle into 16 triangles.
* Set the marzipan triangles in a spiral around the top of the chilled cake, pressing down slightly so they stick - there should be very narrow gaps between each triangle - if desired, curl up the pointy tips decoratively first.
* Coat the sides of the cake with some the remaining grated chocolate.
* Beat the remaining 3/4 cups of cream with the vanilla Sugar to taste until stiff peaks form.
* Shortly before serving, garnish cake with swirls of the whipped vanilla cream, the remaining chopped nuts, and sprinkle any remaining grated chocolate on top.
===Other Links===
==See also==
Category:Austrian Desserts
Category:Desserts
Category:Recipes
category:bittersweet chocolate Recipes
category:granulated sugar Recipes
category:carob chips Recipes
category:milk chocolate Recipes
category:powdered sugar Recipes
category:food coloring Recipes
category:baking powder Recipes
category:ultra-pasteurized cream Recipes
category:heavy cream Recipes
category:egg whites Recipes
category:cornstarch Recipes
category:yolks Recipes
category:chocolate Recipes
category:vanilla powder Recipes
category:almond Recipes
category:Sugar Recipes
category:granulated sugar Recipes
category:flour Recipes
category:cream Recipes
category:egg Recipes
category:milk Recipes
category:Peanut Recipes
category:egg Recipes