Almond-Chocolate Gingerbread Torte
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Ingredients
Torte:
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1/2 cup butter, softened
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1/2 cup sugar
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1/2 cup molasses
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2 eggs
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1 teaspoon vanilla
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1-1/4 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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2 teaspoons ground ginger
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1-1/2 teaspoons cinnamon
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1 teaspoon baking powder
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1/2 teaspoons allspice
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1/2 cup buttermilk
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2/3 cup Mandelin Blanched Slivered Almonds, toasted, divided
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1/3 to 1/2 cup apricot or peach preserves
Chocolate Ganache Glaze:
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6 tablespoons whipping cream
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1-1/2 tablespoons light corn syrup or sugar
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1 cup (6 oz.) semisweet chocolate chips
Directions
Toast almonds. Spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are lightly brown; stir once or twice to assure even browning. Almonds will continue to brown slightly after removing from oven. Leave oven at 350 to bake torte.
In a mixing bowl, beat butter until fluffy. Beat in sugar then molasses to blend thoroughly. Beat in eggs, one at a time. Beat in vanilla.
In another bowl sift dry ingredients together. Beat into butter mixture just to blend. Mix in buttermilk.
Coarsely chop 1/3 cup of the almonds then mix into batter.
Pour into prepared 9-inch round prepared cake pans, dividing equally and smoothing tops. Bake in center of oven about 15 minutes, just until springy to the touch.
Cool in pans on racks 5 minutes then turn out onto racks to cool completely.
Meanwhile, prepare Chocolate Ganache Glaze. In small saucepan over medium heat bring whipping cream and light corn syrup or sugar to a boil. Remove from heat and mix in semisweet chocolate chips until smooth.
Prepare torte. Place one cake layer on serving plate; cover with preserves and drizzle with glaze. Top with remaining cake layer. Spread glaze evenly over top and sides of torte. Garnish with remaining almonds. Allow glaze to set at least 1 hour before serving.
Recipe Note
Serves 12
Almond Board of California