Oh man, y’all. Caramel and gingerbread aren’t things that I’d typically pair together but this torte? This torte is pretty fantastic.
Challenge Butter and Good Cook recently asked me to feature one of their recipes in honor of their Recipe for Caring contest that is currently happening. Three celebrity chefs created recipes for the contest and the winner will receive $5,000 for the charity of their choice. So definitely check out the contest and vote for your favorite! You’re automatically entered to win $2,500 just for voting! Challenge Butter and Good Cook were also kind enough to offer a giveaway to my readers so keep reading!
This torte is rich and moist and one of my favorite gingerbread treats ever. It’s just a bit spicy thanks to the cinnamon and ginger so it works perfectly with the super sweet caramel. It’s also incredibly simple to make and looks really impressive.
And now for the giveaway! Challenge Butter and Good Cook have offered a holiday bakeware set from Good Cook as well as some Challenge Butter coupons. Enter below!
from Challenge Dairy
- Preheat oven to 350F. Cream softened butter with sugar. Add egg and molasses; beat well.
- Combine: flour, baking powder, salt, ginger, and cinnamon. Add dry ingredients to molasses mixture alternately with boiling water. Beat after each addition.
- Pour into a buttered 9-inch round spring form pan or cake pan. Bake 30 minutes or until top is browned and springs back when lightly pressed. Serve warm.
- Melt and stir butter and brown sugar in a medium saucepan over medium heat. Whisk in whipping cream and stir until sugar is dissolved and sauce is smooth, about 3 minutes. Let cool slightly. Drizzle over slices of the torte before serving.