I halved the original recipe because it said the full recipe made 5 1/2 dozen cookies! I also used one yolk less.
I don’t get almond paste here, so I made my own using this recipe. I didn’t blanch my almonds (too lazy to) and scaled that recipe to a quarter. My “paste” was more crumbly than paste, so I added 2 tbsp milk to the so called almond paste and ground it to paste and then used it.
I wasn’t sure just how thick the finished cake would be. I used my jelly roll pan (a small one) and realized (after pouring the batter in) that it was too big. So my cake layers are a bit thin. I should have used my 6″ square cake tin and my bars would have had thicker and prettier layers.
If you have problems peeling the paper off the cake (I did), then as soon as it has cooled a bit, put it in the freezer for about 15 minutes. Then take it out and peel off the paper. It peels off easily. I have to thank Mark of No Special Effects for this tip.
Just before I had to melt the chocolate I discovered that I had run out of bittersweet chocolate! Do not use any other kind because the cake is sweet and needs the bittersweet chocolate to balance this. So I added 3 tbsp of dark unsweetened cocoa powder to the chocolate while melting it. Given all the chemistry involved in melting chocolate, I was surprised to get a dark and not so sweet chocolate that behaved beautifully!
If you have to keep the cake in the fridge like I did, then it would be advisable to work quickly while spreading and smoothening the melted chocolate on top of the cake. The cold cake tends to make the chocolate set rather quickly, as you can see from the untidy look of my chocolate layer.
I had slight problems cutting the layered cake into bars. I have to keep the cake refrigerated as the warm weather here would ensure that the chocolate layers never set. On the other hand this made cutting the cake difficult. Even a serrated knife didn’t help, as you can see from my “not so perfect” squares.
So I had to keep the cake at room temperature to soften the chocolate. Cutting this cake wasn’t a fun experience for me, but I managed to get a few which feature in the above pictures. Perhaps a thick ganache might work better instead of just melted chocolate.
A happy Independence Day to all who are celebrating today. Hope you have a great day!