CHOCOLATE AMARETTI CAKE
Amaretti is strictly translated as “little bitters,” but colloquially it refers to light, airy, crunchy, dome-shaped almond cookies. The cookies are great on their own, but I also love them as an ingredient in a cake; the soft cake batter and the crunchy cookie provide a wonderful contrast.
So when you can’t decide whether to have cookies or cake, just have both.
Butter-flavored nonstick cooking spray
¾ cup semisweet chocolate chips
1 cup slivered almonds
1 cup (about 2 ounces) baby amaretti cookies
½ cup unsalted butter (1 stick), at room temperature
⅔ cup sugar
2 teaspoons grated orange zest (from approximately 1 orange)
4 large eggs
About 2 tablespoons unsweetened cocoa powder, for sifting
Preheat The Oven to 350 degrees F. Spray a 9-i nch spri ngform pan wi th nonsti ck spray and refri gerate.
n a small bowl, mi crowave the chocolate chi ps, stirring every 30 seconds, unti l melted and smooth, about 2 mi nutes.
n a food processor, combi ne the almonds and cookies, and pulse unti l fi nely ground. Transfer to a bowl.
Add the butter, sugar, and orange zest to the processor and blend until creamy and smooth. With the machine runni ng, add the eggs one at a ti me. Add the nut mixture and the melted chocolate. Pulse until blended.
Pour the batter into the prepared pan. Bake unti l the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake i n the pan for 15 minutes. Transfer to a platter, sift the cocoa powder over, and serve.