Dark chocolate-marzipan loaf cake from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (page 94) by Kristen Miglore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cfoley12000 on February 22, 2022

    I made these as triangular scones to avoid the crumbly slicing challenge and they were a huge hit at the office. Super attractive with crunchy sugar-in-the-raw sprinkled on top. I chilled the triangles for 15 min before baking for 20 min on a parchment lined baking sheet. I also only used 1/2 cup of butter since all of my other scone recipes use a half cup for 2 cups of flour and they turned out great! I recommend rolling the marzipan into a narrow rope, cutting off small chunks the size of large chocolate chips and dusting them immediately in a bowl of powdered sugar to keep them from sticking together. I then sifted my chunks to get rid of the excess sugar. Lastly, the marzipan near the edges of the scones leaked out in caramelized puddles, but they were easily trimmed off while the scones were still hot. Trimming later would have torn the scones. Highly recommend warming these up a little to melt the chocolate chips and enjoying with seedless raspberry jam.

  • ChelseaP on May 22, 2021

    This is a must make for anyone who loves marzipan.

  • mpo on March 21, 2021

    This is delicious and I actually didn’t find it too sweet. It does take closer to 50-55 minutes to bake. Just fun to bake with marzipan because I don’t do that too often.

  • anya_sf on February 23, 2019

    I only had about 6 oz marzipan, but together with the chips, it was plenty to make this loaf quite sweet, despite the small amount of sugar in the dough. Mine took about 50-55 min to bake and got quite dark on the edges, but did not taste overdone. Although the raspberry jam definitely went well with the almond and chocolate, the additional sweetness wasn't needed. I wonder if plain raspberries could be mixed into the batter instead. Very good, but quite decadent - definitely an indulgent breakfast.

  • MollyPellecchia on February 04, 2019

    Be careful of the cooking time. Choc at the bottom a bit burnt. A reviewer recommends 55 minutes.

  • Lepa on November 04, 2018

    This is a bit sweet for my taste but it really is fantastic. It elicited groans from everyone at the table and my husband said that it deserved the "Paul Hollywood handshake". My son said it may be the best thing I've ever baked(?!?) While I was reluctant to add raspberry jam, as recommended by Yeh, a very thin smear really did complement the flavors. This took about 55 minutes to bake. Yeh recommends a thermometer to figure out when it is properly baked inside and, based on my experience, I second that recommendation.

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