|Sat Fat||9.6 g
|Mono Fat||6.8 g
|Poly Fat||1.3 g
||Vitamin E||1.9 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
1/2 cup butter, softened
1/2 cup sugar
1/2 cup molasses
1 tsp. vanilla
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tsp. ground ginger
1 1/2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. allspice
1/2 cup buttermilk
2/3 cup slivered almonds, toasted,* divided
Chocolate Ganache Glaze (recipe follows)
1/3 to 1/2 cup apricot or peach preserves
Heat oven to 350 degrees. Coat two 9-inch round layer cake pans with vegetable spray. In mixer 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; mix into batter. Pour into prepared 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; set aside. 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 lease 1 hour before serving.
Chocolate Ganache Glaze: In small saucepan over medium heat bring 6 tablespoons whipping cream and 1 1/2 tablespoons light corn syrup to a boil. Remove from heat and mix in 1 cup (6 oz.) semisweet chocolate chips until smooth. Cool until mixture is thick enough to spread on cake.
* To 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.