|Almond paste||10||Mix with paddle attachment until smooth.|
|Unsalted butter, softened||8||Add, and whisk until smooth.|
|Eggs||10||Add, and whisk until smooth.|
|Cake flour||5||Sift together, add and mix until combined; scrape sides at least once.|
|Baking powder||1/2 tsp.|
|Kosher salt, 2 pinches|
|Total appr. wt.||2||6|
|Heavy cream||1||2||Bring to a boil in a saucepan. Remove from heat.|
|Light corn syrup||4 tsp.|
|Bittersweet chocolate, chopped||12||Place in heatproof bowl, and add the cream. Let sit 1 minute, whisk until smooth. Cool until thick enough to spread.|
|Total appr. wt.||1||14|
Prepare 36 mini muffin cups with pan release. Deposit 5/8 ozs. of batter in each muffin cup. Bake at 350°F for about 12 minutes, until a skewer inserted comes out clean.
Cool the cakes, and remove them from the pan. Cut the cakes in half horizontally.
Spread ganache on the cut surface of half of the cakes, then place the other half of the cake on top of the ganache.
(Picture shows the bottom of the cakes sandwiched together, then finished with ganache and diced almonds.)
Yields about 36 cakes