Recipe courtesy of Jean Anderson

Bacon from Heaven

  • Total: 2 hr
  • Prep: 1 hr
  • Cook: 1 hr
  • Yield: 16 servings
Share This Recipe

Ingredients

Directions

  1. Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch springform pan. Add 1 tablespoon of sugar and tilt the pan from side to side to coat the bottom and sides; tap out excess sugar; set pan aside. In a saucepan, combine 1 3/4 cups of sugar and water together. Bring to a boil, stirring constantly. Reduce the heat and boil gently, without stirring for 5 minutes. Stir in the squash and boil gently for 5 minutes, stirring occasionally. In a food processor, pulse the almonds and cinnamon for 60 seconds. Scrape down the sides of the bowl and pulse for another 60 seconds. With the machine running, add the marzipan, a couple of pieces at a time. Pulse the mixture until thoroughly blended, about 60 seconds. Remove the mixture from the processor and stir into the sugar mixture. Reduce the heat to low and cook for 25 minutes. In a mixing bowl, beat the egg yolks and eggs until frothy. Slowly whisk the hot almond mixture into the egg mixture. Pour the mixture back into the saucepan and continue to cook for 5 minutes, stirring constantly, the mixture will thicken. Stir in the ginger and pour the filling into the prepared pan. Sprinkle the top with the remaining tablespoon of sugar and the minced almonds. Bake for 40 to 45 minutes or until the sides pull away from the pan and the center is set. Remove the pan from the oven and cool on a wire rack for 5 minutes. Run a spatula around the sides of the pan and remove the springform. Cool the torte completely before slicing. As the torte cools it will soften, taking on a jelly like consistency. Cut the torte into 16 slices.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.