MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Han Solo In Carbonite Cake
 Categories: Cakes, Star wars
      Yield: 12 Servings
 
     12 oz Semi sweet chocolate
           - chips (2 c)
     10 oz Bag Ghirardelli dark
           - chocolate candy melt
           - wafers
  2 2/3 c  Almond flour
      6 tb Unsweetened Dutch cocoa
           - powder
    1/2 c  Granulated sugar
    1/2 c  Butter; melted and cooled
  1 1/2 ts Pure vanilla extract
    3/4 c  Butter
  1 1/2 c  Powdered sugar
      3    Eggs
  1 1/2 ts Vanilla extract
  1 1/2 ts Almond extract
  2 1/2 c  Almond flour
      3 tb Corn starch
    2/3 c  Seedless berry jam
           - (optional)
    1/4 c  Heavy cream
      2 ts Corn syrup
      1 ts Black gel food coloring
      2 tb Water
    2/3 c  Semi sweet or dark chocolate
           - chips
 
  Han Solo in Carbonite! Han Solo immortalized in chocolate served on an
  almond frangipane tart smothered in dark chocolate ganache.
  
  Han Solo Chocolate Mold:
  
  Melt the 2 cups chocolate chips and about half of the bag of
  Ghirardelli melting wafers in a glass microwave safe bowl at 30
  second intervals, stirring each time.
  
  When the chocolate is completely melted, add in the remaining melting
  wafers and stir until melted. This should temper the chocolate so it
  is not too hot. If the added wafers are not melting place the entire
  bowl of chocolate into the microwave for about 20 seconds and
  continue stirring until melted.
  
  Place the mold on a baking sheet. Pour in the chocolate. Pickup and
  "drop" the mold back onto baking sheet (about 1" from bottom)
  repeatedly for about 1 minute or more until bubble stop rising.
  Refrigerate 5 to 6 hours or overnight until ready to use.
  
  Chocolate Almond Crust:
  
  Preheat oven to 375°F.
  
  Place almond flour, Dutch cocoa and sugar into a large bowl and stir
  thoroughly to combine.
  
  Melt the butter at 15 to 20-second intervals in a microwave safe
  bowl, just until barely melted and not too hot. Use a fork and stir
  the melted butter into the almond chocolate mixture. Stir in the
  vanilla.
  
  Place the chocolate almond dough into a 12x6" tart pan with a
  removable bottom. Press in corners, sides and bottom.
  
  Bake for 10 minutes @375°F. Remove from oven and let cool while
  preparing filling.
  
  Frangipane Filling:
  
  Preheat the oven to 350°F.
  
  If using optional berry jam, spread the jam on the bottom of the
  cooled baked chocolate crust.
  
  In a large microwave safe bowl, melt the butter at 15 to 20 second
  intervals until just melted, let cool 5 minutes if hot.
  
  Stir in the powdered sugar. Whisk in the eggs. Then whisk in the
  almond extract and vanilla extract.
  
  Add the almond flour and corn starch and stir well until mixed
  through. Spread filling into pre-baked chocolate almond crust.
  
  Bake for 40 minutes @ 350°F. Let cool completely in refrigerator
  about 1 hour or so before adding glaze.
  
  Chocolate Ganache Glaze:
  
  In a small saucepan, bring cream, corn syrup, black food coloring
  gel, and water to a boil. Remove from heat and stir in chocolate
  until smooth. Let cool about 5 minutes and spoon over edges and sides
  of tart to cover.
  
  Recipe by Portlandia Pie Lady
  
  Recipe FROM: <https://portlandiapielady.com/
  may-the-4th-be-with-you-han-solo-in-carbonite-2/>
 
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