Tuesday, May 22, 2012

Flourless Chocolate Amaretti Torte

I'm not a baker - I don't usually 'do' sweet things and I get a bit stressed when I have to make cakes etc, however, this recipe from Spoon Fork Bacon was easy to follow, took ten minutes to make and tastes out of this world!  The amaretti biscuits add a fantastic almondy flavour and the resulting torte, is crisp on the outside and dense moist almondy chocolate on the inside.  It lasted less than 48 hours in the cake tin which tells you all you need to know!  Let me know what you think.

Flourless Chocolate Amaretti Cake

Makes 1 (9 inch) cake
1 1/4 cup amaretti cookies (about 20)
3/4 cup almonds
1/4 teaspoon cinnamon
1/2 cup unsalted butter, softened
1/2 cup plus 2 tablespoons granulated sugar
4 eggs
8 ounces good quality semi-sweet chocolate, melted
1 1/2 teaspoons vanilla extract
unsweetened cocoa powder, for dusting
1. Preheat oven to 350°F.
2. Place cookies and almonds into a food process and pulse until a fine meal forms (10 to 12 pulses). Pour mixture into a mixing bowl and stir in cinnamon. Set aside.
3. Place butter and sugar in a stand mixer (or using hand mixer), fitted with a paddle attachment, and cream together, about 3 minutes.

4. Scrape down sides of bowl and with motor running add eggs, one at a time, until well mixed.
5. Add cookie mixture and melted chocolate and continue to mix until fully combined, scrape down sides of bowl and stir in vanilla.

6. Pour batter into a 9 inch cake pan lined with parchment and lightly greased.
7. Bake cake for about 30 minutes or until set in center and a small mound has formed. Allow cake to cool completely before flipping onto a large cake plate/platter. Carefully peel parchment from cake and dust with cocoa powder. Serve

I used Delia's conversion tables to go to metric/imperial measures from American 'Cups'.

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