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Peach Chocolate Amaretto torte upside down cake


Sweetly tart peaches enjoy blending within a batter of chocolate pastilles.
Almond flavours from the Amaretto liquor brought a closure to a perfect fruit torte.



Some very lazy days have begun in my kitchen.
Time to take my cue from my favourite reptile.



Not always keen on cranking up the oven during the start of summer season. 
I’m not a sauna enthusiast...therefore, my toaster oven has been getting a work-out.



I've admittedly been heading away from the kitchen most of the past month.
Delicious and creative salads have been the primary guests at our table ;o)



I rather be spending some time admiring nature parks nearby.
Considering, I’ve been blessed with superb nature environments, I feel a skip in my step.



It's actually been a while since I've slowed down to smell the flowers.  
No time like the present ;o)



House chores and other responsibilities can hold just a little while longer.
I remember my Nonna’s words of practicality: 
“When you walk in your home...
squint your eyes and everything looks wonderful”.


Lazy moments aside...the creative dessert wheel has kicked in once or twice ;o)
Easy is the key word...and delicious of course.



Peaches, just like strawberries and mango would be perfect for creating a fresh fruit torte.  

Although the liquor is not essential to the success of this simple dessert...
the extra layer of flavour from the Amaretto enhances the over-all experience.


Peach Chocolate Amaretto 
cake torte
serves 8




INGREDIENTS:
(American / Metric measures)

. 3 medium {stone} peaches
. 4 large eggs, separated
. 1/2 cup (125ml) unsalted butter, softened
. 3/4 cup (170g) granulated sugar
. 3 Tbsp. (45ml) Amaretto liquor *
. 3/4 cup (100g) unbleached A.P. flour 
. 1 Tbsp. (15ml) baking powder
. pinch of sea salt
. 1/2 cup (80g) bittersweet (65%) chocolate pastilles ** 


* Can substitute Almond extract for the liquor.  Use only 1 Tbsp. (15ml).
** Any premium chocolate chip will also work well.  The Chocolate pastilles I use are from the French Chocolate house of Michel Cluizel.  My preference for desserts is a 65% bittersweet cacao from Madagascar.  





PREPARATION:
. Pre-heat the oven at 350F/180C/Gas4
. Position rack in the center of the oven.
. Prepare a spring form pan of 9 inches (23cm) in diameter.  Lightly butter all the inside surfaces and set aside.  Note: at first I had pre-lined the pan...I'd skip this part next time.

1. In a medium bowl, beat the egg whites until they lightly hold without being too stiff.  Set aside.
2. In a large bowl, beat the softened butter to a cream.  Add the sugar and beat until fluffy.
3. Add the egg yolks and continue beating until well combined.   Now, add the Amaretto liquor.
4. Gradually beat in the sifted flour, baking powder and salt until no traces of flour remain. 
5. With a large spatula, fold in the chocolate pastilles (or chips).  Also, gradually fold in the beaten egg whites until all is lightly combined.
6. Back to the spring pan.  Peel and thickly slice the peaches.  Place them at the bottom of the pan in a decorative and circular manner.  Pour the cake batter over top and lightly tap down the pan.
7. Bake for about 55 minutes.  Cool cake pan over a metal rack for about 30 minutes.  Afterwards, lightly pass a knife around the cake and then place a serving dish on top before turning it upside down.  Now, unclip the pan to finally reveal your lovely torte. Enjoy.







If you have a chance to integrate your favourite fruit with this recipe, don't forget to let me know how it turned out ;o)


Sadly, June has come to an end already.  I guess I better make a point to let go the oven and enjoy our very short summer.  


Happy Canada Day and flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com



Go HERE for more SWEET creations.





Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 


Here's a few more related recipes:
- PEACH berry Grand Marnier torte cake
- AMARETTO baked French Toast for mi AMORE 
- Mocha Amaretto crème brûlée Almond crunch