Almond-Chocolate Gingerbread Torte
This decadent torte features the holiday flavour of gingerbread along with chocolate and almonds. To toast almonds, spread in an ungreased baking pan. Place in a 180 C (350 F) oven and bake for 5 to 10 minutes or until lightly brown; stir once or twice to ensure even browning. Almonds will continue to brown slightly after removing from oven.
Makes: 12 servings
❚ 125 mL (1/2 cup) butter, softened
❚ 125 mL (1/2 cup) sugar
❚ 125 mL (1/2 cup) molasses
❚ 2 eggs
❚ 5 mL (1 tsp) vanilla
❚ 300 mL (1 1/4 cups) all-purpose flour
❚ 125 mL (1/2 cup) unsweetened cocoa powder
❚ 10 mL (2 tsp) ground ginger
❚ 7 mL (1 1/2 tsp) cinnamon
❚ 5 mL (1 tsp) baking powder
❚ 2 mL (1/2 tsp) allspice
❚ 125 mL (1/2 cup) buttermilk
❚ 150 mL (2/3 cup) toasted slivered almonds, divided
❚ Chocolate Ganache Glaze (recipe follows)
❚ 75 to 125 mL (1/3 to 1/2 cup) apricot or peach preserves 1. Heat oven to 180 C (350 F). Coat two 23-cm (9-in.) round layer cake pans with vegetable spray. 2. In a mixer bowl, beat butter until fluffy. Beat in sugar, then molasses to blend thoroughly. Beat in eggs, one at a time. Beat in vanilla. 3. In another bowl, sift dry ingredients together. Beat into butter mixture just to blend. Mix in buttermilk. Coarsely chop 75 mL (1/3 cup) of the almonds; mix into batter. Pour into prepared pans, dividing equally and smoothing tops. Bake in centre of oven for about 15 minutes, just until springy to the touch. Let cool in pans on racks for 5 minutes, then turn out onto racks to cool completely. 4. Meanwhile, prepare glaze; set aside. 5. Place one cake layer on a 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. Let glaze set for at least 1 hour before serving.