Amaretti Torta Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
• Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
• Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
• Transfer the cake to a platter. Sift the cocoa powder over and serve.

Steps:

• Preheat the oven to 350*F. Grease a 10-inch cake pan and line the bottom with a circle of parchement paper.
• Combine the 20 amaretti cookies and the chocolate chips in a food processor and process until the mixture is very finely chopped. Set Aside.
• Using an electric mixer and a large bowl, cream together the butter and sugar for 2 minutes.
• Add the egg yolks one at a time, incorporating each yolk before adding the next.
• Once all the eggs are added, continue to cream the mixture together until light and fluffy, about 4 minutes.
• Add the orange liqueur.
• With the machine on low, add the flour and the chocolate amaretti mixture, mixing well after each addition.
• In a medium bowl, whip the egg whites (using an electric mixer and clean beaters) until stiff peaks form, about 3 minutes.
• Add one third of the whipped egg whites to the batter and mix until combined.
• Gently fold the remaining egg whites into the batter until just combined.
• Pour the batter into the prepared cake pan.
• Bake 45-50 minutes.
• Let the cake cool for 10 minutes, then turn the cake out onto a platter and cool to room temperature.
• Spread the orange marmalade over the top of the cake in an even layer and sprinkle the 8 crushed amaretti cookies on top.
• Serve.

Steps:

• Preheat the oven to 350 degrees.
• Butter an 8-inch round cake pan. Line the bottom with waxed paper and butter the paper. Dust the inside of the pan with flour and tap out the excess.
• Melt the chocolates in the top of a double boiler over hot water or in a bowl in a microwave and set aside.
• Place the amaretti and almonds in a food processor and pulse several times, until the mixture is evenly ground. Turn out onto a sheet of waxed paper and reserve.
• Put the butter, sugar and eggs into the processor bowl and process until the mixture is satiny smooth and no longer grainy, about 3 minutes. Stop to scrape the bowl occasionally.
• Add the amaretti and almond powder and the melted chocolate. Pulse until well combined. Turn the batter into the prepared pan and bake in the oven, on the center rack, for 25 to 30 minutes. The top will look dry and perhaps cracked; the center will be moist. Cool on a cake rack for 30 minutes. Run a blunt knife around the edge of the pan and turn out the torte. Peel off the wax paper, invert and cool on a rack. Dust with confectioners' sugar or cocoa.
• Slice thinly and serve at room temperature with whipped cream or ice cream.