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. 

Although I would already find myself mostly making Summer type recipes...
I'm still somehow finding myself next to the oven.
This seems to be a routine I've had a hard time breaking in the last few years.

Is it our ever-changing global climate or is it me?
Well, maybe a little of both.
Any excuse to have cake...especially the chocolate kind ;o)

Out here in our parts of Montreal, June has kind of been a strange month.  
Still a little too 'nippy' for our comfort.
It just seems that Spring has not let go of us completely.

The parks seem to have adjusted better than we have.
Flowers are abound and capturing sun rays whenever they are blessed with them.

Since coming back from Paris and carrying that excess weight gain...
I had been very careful not to tempt myself into extra calories by baking.
Well,this past weekend, I caved.
A strong desire for chocolate came about and just nibbling on a square of it would just not do!

A package of Amaretti cookies was waiting in the pantry.
Having ground almonds already waiting in the freezer for my next recipe...
chocolate was figuring very nicely into the mix.
While I was at it...I figured, why not heighten the flavour with some Amaretto liquor.

I certainly acknowledge having researched this type of cake which already exists.
I, however, wanted to make this my own because I was just not convinced about other versions.
Combining this particular formula of flavours...
the result was a hair short of perfectly exquisite.  
I do so enjoy when I re-create a recipe that has no need for future tweaking.  

CHOCOLATE amaretti cookie AMARETTO almond 
cake torte
(flourless and Gluten-free)

serves 8-10 

(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

. 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.
1. Coarsely chop the chocolate and gently melt it.  Set it aside to cool at room temperature.
2. In a large bowl, place together the softened butter, oil and sugar.  Set aside.
3. In another medium bowl, combine the ground Amaretti cookies, almond, spices and salt.  Give it a stir and set aside as well.
4. When the chocolate is ready, start beating the butter mixture until creamy.  Add the eggs one at the time.  Lastly, add the Amaretto liquor.
5. All at once, add and beat in the cookie and almond mixture.  Do not over mix.  
6. Add and beat in the melted chocolate last.
7. Pour the batter into the cake pan and lightly tap it down.  Place the pan onto the baking sheet.
8. 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.  
9. A few hours later, carefully pass a knife around the perimeter of the cake pan to then release the clip.  
. 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.  
. 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.  

We thoroughly enjoyed every morsel of this delicious torte...and now you can too ;o)  

Remember, quality chocolate is after all...great for our health...is it not?

Flavourful wishes,

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.