From: Chef Emily Luchetti, Farallon, San Francisco. Yield: 18 servings.
Almond Board of California
5 oz. almond paste
1/3 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1/2 cup cake flour
1/4 tsp. baking powder pinch of kosher salt
1/2 cup + 2 Tbsp. heavy cream
2 tsp. light corn syrup
6 oz. bittersweet chocolate, chopped
Preheat oven to 350°F. Grease insides of 18 mini (1-7/8" diameter) muffin cups.
With an electric mixer and the paddle attachment, mix almond paste and sugar until smooth. Switch to the whisk attachment, add the butter, and mix until smooth. Add the eggs and again mix until smooth. Sift together the flour, baking powder, and salt and stir into the almond mixture until combined, scraping down the sides of the bowl at least once. Place a 5/8-oz. scoop (about 1 Tbsp.) in each muffin cup. Bake for 12 minutes, until a skewer inserted comes out clean. Cool the cakes and remove them from the pan. Cut the very tops off the cakes so they are flat.
For chocolate ganache: Bring the cream and corn syrup to a boil in a saucepan. Remove from the heat. Put the chocolate in a heatproof bowl and add the cream. Let sit for 1 minute. Whisk until smooth. Let ganache sit until cool and thick enough to spread. Spread ganache on the top (cut) half of 18 of the almond cakes. Place a second half (top-side down) on top. Garnish with chopped almonds, if desired.