A huge number of Americans—especially Chicagoans–still mourn the closing of Marshall Field’s, a long-enduring brand that not only meant quality in clothes and homegoods, but in the concept’s restaurant dishes, bakery items and confections. Many readers have contacted us in search of Marshall Field’s cookies and cakes, like this dense, rich chocolate one.
Makes One cake
8 oz unsalted butter
1/3 cup plus 1 Tbsp sugar
6 egg yolks
8 oz semisweet chocolate, melted
8 oz ground almonds
6 egg whites
1 pinch cream of tartar
1/3 cup sugar
Chocolate Ganache & Garnish Ingredients
12 oz. Bittersweet chocolate, finely chopped
1 cup whipping cream, scalded
¼ cup sliced almonds, lightly toasted and crushed
Heat oven to 350 degrees. Cream butter and 1/3 cup plus 1 Tbsp. sugar until light and fluffy. Add egg yolks. Beat well. Blend in chocolate, then ground almonds. Whip egg whites with cream of tartar until frothy. Sprinkle with 1/3 cup sugar and beat until soft peaks form. Gently fold 1/3 of egg whites into chocolate mixture. Repeat until all egg whites are folded into batter. Pour 1 ¼ lbs. of this batter into parchment lined 9-inch springform pan. Bake in 350 degree oven for 55 to 70 minutes until cake tester inserted into center of cake comes out clean. Cool cake.
Pour scalded cream over chopped chocolate. Allow to stand until chocolate is softened. Stir until smooth and glossy. Set aside. Invert cake, handling gently to prevent breaking. Remove parchment lining. Frost top and sides of cake with ganache. Allow to set for several hours. Press almonds around sides of cake to decorate.