Chocolate Simnel
10 servings
90 minutes
Chocolate 'Simnel' is an elegant embodiment of the traditional British Easter cake with a refined chocolate accent. The classic 'Simnel' was originally made with marzipan and fruits, but this variation adds richness with dark chocolate. The flavor is rich and layered, combining bitter chocolate depth, sweetness of apricot jam, and tenderness of almond. The marzipan balls on top symbolize Christ's disciples, giving the dessert special meaning. The cream made from chocolate and cream makes the cake even silkier, while the white chocolate-glazed marzipan balls add festivity. This dessert is perfect for special occasions, complementing tea ceremonies with sophisticated taste and aristocratic charm.
1
Preheat the oven to 180°C. Grease a deep round cake pan with a diameter of 18 cm with butter. Line the bottom with parchment paper.
- Butter: 100 g
2
Melt 100g of dark chocolate in a water bath.
- Dark chocolate: 300 g
3
Cream the butter with 100 g of sugar until light. Beat in 3 egg yolks one at a time. Add 50 g of almonds and chocolate.
- Butter: 100 g
- Sugar: 200 g
- Chicken egg: 4 pieces
- Ground almonds: 150 g
- Dark chocolate: 300 g
4
In a separate bowl, whip the egg whites until stiff. Add a quarter of the whipped egg whites to the chocolate mixture, sifting in a quarter of the flour. Repeat the process three more times until all the egg whites and flour are used.
- Chicken egg: 4 pieces
- Flour with baking powder: 50 g
5
Pour the batter into the mold. Bake for 35-40 minutes. Cool on a rack for 5 minutes, remove the paper, and let it cool completely.
- Flour with baking powder: 50 g
6
To prepare marzipan paste - mix granulated sugar and ground almonds in a bowl, sift powdered sugar into it. Mix well, add almond extract and an egg, knead into a firm paste on a surface dusted with powdered sugar. Separate a quarter of the paste and divide it into 12 parts. Add one part to the main mass, shape 11 parts into balls, and leave them on a plate to dry. Roll the remaining mass into a circle the same size as the cake, trimming the edges using the form as a template.
- Sugar: 200 g
- Ground almonds: 150 g
- Almond extract: 0.3 teaspoon
- Chicken egg: 4 pieces
7
In a saucepan, heat the jam with 2 tablespoons of water, strain it through a sieve into a separate bowl. Cut the cake horizontally into two layers, place one layer on a serving dish, top with a marzipan circle, and spread with jam. Cover with the second layer. Spread the top and sides of the cake with jam.
- Apricot jam: 4 tablespoons
8
To prepare the cream – place chocolate and cream in a bowl, melt in the microwave on medium power for 1-2 minutes, and mix well. Cool and chill for 40 minutes, stirring occasionally, until the desired thickness is reached. Use a wide knife to spread the cream on the sides and top of the cake.
- Dark chocolate: 300 g
- Cream: 150 ml
9
In a separate bowl, melt the white chocolate, skewer a marzipan ball on a wooden toothpick, dip it in chocolate, let the excess drip off, turn it over, and insert the toothpick into an orange or apple placed on the neck of a jar or glass. Repeat with all marzipan balls and let them dry.
- White chocolate: 100 g
- Oranges: 1 piece
10
Melt dark chocolate. Drizzle with a thin stream (using a coffee or tea spoon) over marzipan balls coated with white chocolate. Let it dry.
- Dark chocolate: 300 g
11
Reheat the remaining chocolate in the microwave and use it to stick the glazed marzipan balls to the surface of the cake.
- Dark chocolate: 300 g