Chocolate Marzipan Slices Hungarian Candies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix flour, cocoa powder, baking soda, and salt together in a bowl.
• Combine 1/2 cup plus 1 1/2 tablespoon sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time. Fold in flour mixture until dough comes together; mix in vegetable oil and milk. Fold milk chocolate and marzipan into the dough.
• Drop spoonfuls of the dough on the lined baking sheets.
• Bake in the preheated oven until edges are browned, about 13 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool before serving.

Steps:

• Mix almond paste (which has been grated, using a box grater), chocolate and almonds.
• Knead on surface sprinkled with 1-2 tablespoons confectioners' sugar until of uniform color & consistency.
• Shape into 6" long roll; roll in confectioners' sugar.
• Wrap in plastic wrap; refrigerate at least 12 hours.
• Cut roll into 1/4" slices = 24 candies.

Steps:

• Preheat the oven to 325 degrees F.
• Grease a 9-inch pie dish with butter. Add 1 tablespoon flour and coat the dish, shaking out any excess flour.
• Mix the almond paste and sugar on low speed in a stand mixer fitted with a paddle attachment. Add the butter and mix until well incorporated. Add the eggs, one at a time, making sure each one has been fully incorporated before adding the next. Add the remaining 1/2 cup flour and mix just until combined. Pour into the prepared pie dish and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Invert the cake onto a wire rack and let cool completely.
• Place the chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until just until scalding, about 3 minutes. Pour the cream over the chocolate and stir until smooth. Let the ganache cool slightly so it is spreadable. Evenly frost the top of the cake with the ganache. Sprinkle the outer edges with the sliced almonds and decorate with the raspberries. Serve at room temperature.