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1
Sift the pastry flour, cocoa powder, and baking powder together, then set aside.
2
In a stand mixer fitted with the paddle attachment, beat the chopped marzipan together with both sugars until smooth.
3
Add one egg and continue beating on medium speed until homogenized.
4
Swap the paddle attachment for a whisk attachment and continue whipping on medium-high speed, gradually adding the remaining eggs until fully combined.
5
Switch to high speed and beat for at least 5 minutes until the mixture becomes light and fluffy.
6
Lower the mixer speed and incorporate the milk, sifted flour mixture, crushed hazelnuts, and melted butter.
7
Pour the batter into a prepared baking mold and bake at 180°C (350°F) for approximately 40 minutes.
8
Once the cake has cooled, freeze for approximately 3 hours if using a silicone mold to facilitate removal.
9
Trim the top of the cake, flip it over, and brush with warm simple syrup flavored with alcohol (such as Grand Marnier or rum) or orange blossom water and vanilla extract.
10
Glaze the cake with chocolate ganache and decorate as desired.
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