Yields: 12 to 16 Servings. For a greased nonstick fancy mold 10 cups/2.4 L. Total cake batter weight: 3.9 lb/1760g. Can be turned into cupcakes as well.
*Use the best available almond paste that has 50 to 70% almond content. Sift flour with cocoa powder and baking powder; set aside. Cut almond paste into cubes and mix with sugar in your stand mixer fitted with the whisk attachment. When it becomes smooth, add eggs gradually and mix until homogenized. Add milk and the sifted powders. Add toasted almonds and hazelnuts, pistachios, and chocolate disks or chips, and then the melted butter. Fill up prepared mold.
Preheat oven to 360ºF/180ºC. Bake chocolate cake for about 45 minutes or until a knife inserted in the center comes out clean. Unmold and cool on wire rack.
Melt chocolate gently over water-bath. Bring heavy cream to a boil, remove from the heat and mix in chocolate and cocoa powder using an immersion blender. Use at about 104ºF/40ºC. Enjoy!