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MARJOLAINE MULTILAYERED CHOCOLATE CAKE by Sarah Phillips adapted from Patricia Wells © 2010 Sarah Phillips baking911.com
Makes 16 to 20 servings
The cake layers are a nutty meringue called dacquoise that’s much easier to make than sponge cake. You can slice the finished dessert like a cake or cut it into bite-sized pieces.
CAKE HELP
INGREDIENTS
Praline powder:
1 cup whole almonds
1 cup confectioners' sugar
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