Almond Praline Cake With Mascarpone Frosting and Chocolate Bark Recipe

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Almond Praline Cake With Mascarpone Frosting and Chocolate Bark
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  1. For ganache filling:.
  2. Simmer cream and sugar in medium saucepan, stirring to dissolve sugar. Add chocolate; whisk until smooth. Chill until just spreadable, about 6 hours.
  3. For almond cake:.
  4. Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; dust pans with flour. Whisk flour, baking powder, and salt in bowl. Using heavy-duty mixer, blend brown sugar and butter in large bowl. Beat in almond paste 1 piece at a time, then beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in extracts. Fold in dry ingredients. Divide batter among pans; smooth tops. Bake cakes until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on rack.
  5. For almond praline:.
  6. Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, swirling pan and brushing down sides with wet pastry brush occasionally. Mix in nuts. Pour onto foil; cool. Peel foil off praline. Chop praline coarsely. DO AHEAD Praline can be made 1 day ahead; store airtight at room temperature.
  7. For mascarpone frosting:.
  8. Beat all ingredients in large bowl just to soft peaks (do not overbeat or mixture will curdle).
  9. Run knife around pan sides to loosen cakes. Turn cakes out; peel off paper. Place 1 cake layer on platter. Spread half of ganache over; sprinkle with 1/4 cup praline. Top with second cake layer. Spread remaining ganache over; sprinkle with 1/4 cup praline. Top with third cake layer. Spread frosting over top and sides of cake. DO AHEAD Cake can be made 1 day ahead; cover with cake dome and chill. Store remaining praline airtight at room temperature.
  10. For chocolate bark:.
  11. Line baking sheet with foil. Melt chocolate in small bowl set over saucepan of simmering water. Stir until smooth. Remove from over water. Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots). Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.
  12. Press praline around bottom 2 inches of cake; sprinkle more atop. Peel foil off bark; break into pieces. Press edges into frosting atop cake. Remelt 1 tablespoon chocolate over simmering water, stirring often. Using spoon, drizzle chocolate over cake. DO AHEAD Chill up to 4 hours. Serve cold or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 252.86 Kcal (1059 kJ)
Calories from fat 147.42 Kcal
% Daily Value*
Total Fat 16.38g 25%
Cholesterol 60.5mg 20%
Sodium 73.7mg 3%
Potassium 157.52mg 3%
Total Carbs 24.53g 8%
Sugars 16.91g 68%
Dietary Fiber 1.58g 6%
Protein 4.29g 9%
Vitamin C 0.1mg 0%
Iron 1.2mg 7%
Calcium 61.2mg 6%
Amount Per 100 g
Calories 396.31 Kcal (1659 kJ)
Calories from fat 231.05 Kcal
% Daily Value*
Total Fat 25.67g 25%
Cholesterol 94.83mg 20%
Sodium 115.5mg 3%
Potassium 246.87mg 3%
Total Carbs 38.45g 8%
Sugars 26.51g 68%
Dietary Fiber 2.48g 6%
Protein 6.72g 9%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 1.9mg 7%
Calcium 95.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
  • 7

Good Points

  • saturated fat free,
  • low sodium

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