Thanksgiving pie season is usually possible, but that doesn’t mean you should feel obligated to serve the same old pumpkin pie on the big day! This year I’m going to think outside the box, take a look outside the window and take inspiration from nature to serve the cake a beautiful autumn-themed table Thanksgiving I.
The stars of this evergreen tree is a cake of chocolate, made with easy almond chocolate fudge and lots of sliced almonds. I scattered them on top of a piece of chocolate cake, punctuated with sprigs of fresh rosemary. Pretty simple, but beautiful in its simplicity, and has a comfortable, rustic look I’m going for this year.
- 2 oz unsalted butter
- ¼ tsp salt
- 18 oz (3 cups) chocolate chips
- ½ cup milk chocolate wafers
- 3 cups sliced natural raw almonds
- 14 oz (1 standard can) sweetened condensed milk
- 1 tsp almond extract (can substitute vanilla or another flavor of your choice)
- Combine chocolate chips, condensed milk, butter, salt and almond extract in the bowl is microwave-safe. Microwave for one minute, then stir. If some chocolate chips are not yet thawed, microwave in 20-second increments, stirring each time, until the mixture is completely melted and smooth.
- Press a piece of plastic wrap directly over chocolate, and let it sit and firm enough to roll-about 2 hours at room temperature, or 45 minutes in the refrigerator. If it gets too cold it will be difficult to work with, so if possible I would like to let it sit at room temperature only to be safe.
- Using a cookie scoop to form a ball of dough about 1½-inch — You should get about 36 pinecones of this size. If you want to use the spoon ¼ Cup, you’ll get pinecones around 3-4 inches in length, and you should get about 15 this measure. Any size you choose, put your spoon on a baking sheet lined with wax paper or parchment.
- Roll fudge between the palms of your hands into the shape of an oval. Gently pinch one end so that it came to fine point and has the form of a pine cone.
- Melting wafers milk chocolate in the microwave, and stir until smooth. Dip one side of the bottom of the sliced almonds in a layer of melted, and then pressing return one fudge spruce. Dip the sliced almonds both, then place it next to the first, overlapping it slightly. Continue to add sliced almonds in an overlapping pattern, working back to front, until your Pine Cone covered with almond fudge. To see the most realistic, using only pieces of whole almonds, and tried to tilt them forward (not because they are straight up and down).
- After all the decorated evergreen tree, chill the tray set them up briefly, about 15 minutes. Place them on the cake, cupcakes, tarts, or use it as a place of edible arrangements! They’ve been a little delicate, because the almonds tend to violate if handled roughly, so I recommend using a spatula or knife to transfer them not grabbing them by hand.