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.
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For 8 Serving(s)
- 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
- 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.
- 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.
- 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.