Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Gingerbread-Cocoa Torte with Hard Cider Syrup

A great combination of gingerbread and apple cider baked with the delicate consistency of a torte. Deliciously different and robust in flavor, this recipe is great any time of year.

Ingredients

For 8 Serving(s)

Recipe

  • Nonstick cooking spray
  • 6 eggs, separated
  • 3/4 cup(s) plus 1 teaspoon sugar, divided
  • 1/4 cup(s) molasses
  • 2 teaspoon(s) vanilla
  • 1/2 cup(s) flour
  • 3 tablespoon(s) cocoa powder
  • 2 teaspoon(s) ground ginger
  • 1 3/4 teaspoon(s) cinnamon, divided
  • 1/2 teaspoon(s) baking soda
  • 2 cup(s) hard apple cider
  • 1/2 cup(s) brown sugar
  • Vanilla ice cream

Gingerbread-Cocoa Torte with Hard Cider Syrup Directions

  1. Preheat oven to 350-degrees F. Grease a 10-inch spring form pan with nonstick cooking spray; set aside. In a separate bowl, beat egg yolks, 3/4 cup sugar, molasses and vanilla until creamy. In a large bowl, with dry beaters, beat egg whites on high until stiff peaks form. Blend both bowls together until well incorporated. In another bowl, stir together flour, cocoa, ginger, 1 teaspoon cinnamon and baking soda. Blend with the wet ingredients well. Pour into prepared pan and bake until the center springs back when touched, about 35-40 minutes. Cool slightly before removing from pan to finish cooling on a rack or plate. Make Hard Cider Syrup.
  2. In a saucepan, bring cider and brown sugar to boil over high heat. Continue boiling until it has reduced to about 1 1/4 cups, about 12-14 minutes. Remove to cool slightly.
  3. To serve, cut gingerbread torte in wedges and place on serving plate, Blend remaining sugar with remaining cinnamon and dust the top of the torte. Serve with ice cream and Cider Syrup drizzled over the top.
Top