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CHOCOLATE amaretti cookie AMARETTO almond torte Recipe
by Foodessa

CHOCOLATE amaretti cookie AMARETTO almond torte

Celebrating a mouthful of chocolate decadence with a particular flavour combination. Ground almonds and bite size Amaretti cookies crumble their way into a slice of pleasure. Bonus: Flourless and Gluten-free.

For a detailed post...refer to:
http://www.foodessa.com/2015/06/chocolate-amaretti-cookie-amaretto.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Italy Italian
  Servings: 10

Ingredients

  • . >(American / Metric measures)<
  • . 8 ounces (200g) semi-sweet (65-70%) chocolate
  • . 1/4 cup (50g) unsalted butter, softened
  • . 1/4 cup (60ml) grapeseed oil
  • . 1/2 cup (110g) granulated, organic, cane sugar
  • . 4 large eggs, room temp.
  • . 1/8 cup (30ml) Amaretto liquor*
  • . 1 cup (140g) ground Amaretti cookies {38 mini}
  • . 1 cup (110g) ground almonds (skin or not)
  • . 1/4 tsp. (1.75ml) ground cardamom spice
  • . 1/4 tsp. (1.75ml) ground cinnamon spice
  • . pinch of sea salt
  • . confectioners' sugar for decorating and dusting
  • . * Liquor can be replaced by 1 Tbsp. (15ml) of either almond extract or pure vanilla extract

Directions

  1. . Pre-heat the oven to 350F/180C/Gas4. Position the rack in the center of the oven. Lightly grease and line a 9 inch (23cm) springform pan with parchment paper. Prepare to place the cake pan onto a baking sheet.
  2. . Coarsely chop the chocolate and gently melt it. Set it aside to cool at room temperature.
  3. . In a large bowl, place together the softened butter, oil and sugar. Set aside.
  4. . In another medium bowl, combine the ground Amaretti cookies, almond, spices and salt. Give it a stir and set aside as well.
  5. . > Assembly: When the chocolate is ready, start beating the butter mixture until creamy. Add the eggs one at the time. Lastly, add the Amaretto liquor. All at once, add and beat in the cookie and almond mixture. Do not over mix. Add and beat in the melted chocolate last.
  6. . Pour the batter into the cake pan and lightly tap it down. Place the pan onto the baking sheet. Bake for no more than 30 minutes. Remove it from the oven and have it completely cool down before taking the cake out of the pan.
  7. . A few hours later, carefully pass a knife around the perimeter of the cake pan to then release the clip.
  8. . Prepare a serving cake dish. Gently place your hand on the cake's surface and flip it over to remove the bottom as well as the paper liner. Flip it back onto the serving dish.
  9. . Decorate the cake as you wish. Here, a star stencil was used by generously dusting the stars first and then very lightly dusting the rest of the cake. Note: This cake is very satisfying in small servings.
  10. . Flavourful baking from Claudia's kitchen with...FOODESSA.com