Almond Chocolate Whoopie Pies
Yield 18 servings
Almond Cakes
5 oz Almond Paste
2 1/4 oz sugar
4 oz unsalted butter, softened
3 large eggs
2 1/2 oz cake flour
1/4 tst baking powder
pinch Kosher salt
Chocolate Ganache
9 oz heavy cream
2 tsp light corn syrup
6 oz chopped bittersweet chocolate
Preheat oven to 350 degrees. Grease insides of 18 mini muffin cups. With an electric mixer and the paddle attachment, mix almond paste and sugar until smooth. Switch to whisk attachment, add butter, and mix until smooth. Add eggs and mix again.
Sift together flour, baking powder and salt; pour into the almond mixture and mix until combined, scraping down sides at least once. Place 1 tablespoon of the batter into each muffin cup. Bake 12 minutes, until a skewer inserted comes out clean.
Cool cakes and remove from pan. Cut off tops and reserve. Bring the cream, and corn syrup to a boil in a saucepan. Remove from heat. Put the chocolate in a heatproof bowl and add the cream. Let sit 1 minute. Whisk until smooth. Let ganache sit until cool and thick enough to spread.
To Assemble
Spread ganache on cut surface of bottom of each almond cake, and replace top cut side down. Put ganache on top and sprinkle with diced almonds.
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