Servings: 6 plus leftovers
For the best flavor and easiest slicing, serve this cake a day after you bake it.
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Absolutely fabulous. We have made this cake about a dozen times and *never* had it fail. The best almond paste to use is Solo "Pure Almond Paste." We also like the Odense Almond Paste. By the second time you make this cake it is easy. Typically we need to add raspberry sauce to our chocolate cakes, but this needs absolutely nothing. It goes very well with both a cabernet and a merlot-based Bordeaux. The almond taste awesome with the wine.
A good make-ahead dessert to serve for company. The cake was moist and very chocolatey, and the frangipane was rich and scrumptious. However, both layers of the frangipane sank to the bottom of the pan, so that when i removed the cake and turned it over, the frangipane had formed a kind of frosting, covered by a thin layer of cake. (There was also a very thin layer of cake between the two layers of frangipane.) The other problem was that the cake stuck to the pan. (I should have known that i had greased the pan insufficiently when i saw bald patches of pan after having floured it.) However, everyone seemed to enjoy the cake, and I got compliments on it.
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