Best Chocolate Amaretti Torte Recipes

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CHOCOLATE AMARETTI CAKE



Chocolate Amaretti Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Butter-flavored nonstick cooking spray
3/4 cup bittersweet chocolate or semisweet chocolate chips
1 cup slivered almonds
1 cup baby amaretti cookies (about 2 ounces)
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup sugar
2 teaspoons grated orange peel
4 large eggs
Unsweetened cocoa powder, for sifting

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.

CHOCOLATE AMARETTI CAKE (RACHEL ALLEN)



Chocolate Amaretti Cake (Rachel Allen) image

This is a delicious cake, from Rachel's Food For Living. Rachel gives 35 minutes baking time in her book, it takes a bit longer in my oven.

Provided by PetsRus

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 8

150 g good dark chocolate (at least 55% cocoa solids, preferably 70%)
50 g amaretti (biscuits)
100 g sliced almonds
175 g caster sugar
1 orange, zest of, finely grated
100 g butter, cubed
4 eggs, beaten
cocoa powder or icing sugar, for dusting

Steps:

  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Line the base of a 20cm-diameter springform tin with greaseproof paper and butter the sides.
  • Melt the chocolate in a bowl sitting over a saucepan of simmering water.
  • Place the amaretti biscuits, almonds, sugar and orange zest in a food processor, then whizz until the biscuits and almonds are almost finely ground .(not too fine).
  • Add the butter and eggs, whizz until blended, then add the melted chocolate and briefly whizz again until well combined.
  • Pour into the prepared tin and pop straight in the oven.
  • Cook for 35-45 minutes until the cake is puffed and slightly cracked around the edges.( test with a skewer after 35 minutes, it should come out clean)
  • Remove and leave to sit for 15 minutes before carefully transferring to a plate.
  • The top is quite crisp, and cracks easily, dust it with lots of icing sugar or cocoa powder before serving, to hide any imperfections.

Nutrition Facts : Calories 298.4, Fat 22.6, SaturatedFat 10.9, Cholesterol 95.8, Sodium 103.2, Carbohydrate 24.2, Fiber 3.7, Sugar 18.1, Protein 6.6

CHOCOLATE AMARETTI TORTE



Chocolate Amaretti Torte image

Provided by Marialisa Calta

Time 1h15m

Yield 10 to 14 servings

Number Of Ingredients 8

1 ounce unsweetened chocolate
3 ounces high-quality bittersweet chocolate
6 large, crisp double amaretti (or about 1/2 cup crushed amaretti)
3/4 cup sliced or julienned blanched almonds
1/2 cup butter
1/2 cup sugar
3 large eggs, at room temperature
Confectioners' sugar or cocoa, for dusting

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.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 37 milligrams, Sugar 13 grams, TransFat 0 grams

AMARETTI TORTA



Amaretti Torta image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8

20 amaretti cookies, plus 8 amaretti cookies crushed for topping
2 ounces semisweet chocolate chips (about 1/2 cup)
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
5 large eggs, separated
2 tablespoons orange-flavored liquor (Triple Sec, Cointreau, or Grand Marnier)
1/2 cup all-purpose flour
1/4 cup orange marmalade

Steps:

  • Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.
  • Combine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.
  • Using an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 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 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition.
  • In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.
  • Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.

AMARETTO CHOCOLATE TART WITH APRICOT CREAM



Amaretto Chocolate Tart with Apricot Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 19

Butter, for greasing the tart pan
1 cup all-purpose flour, plus more for dusting
1/2 cup almond flour
1/3 cup slivered almonds
1/3 cup unsweetened cocoa powder
3 tablespoons sugar
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
1/4 teaspoon fine sea salt
2 tablespoons iced water, plus extra, as needed
2 cups bittersweet chocolate chips, such as Ghirardelli (12 ounces)
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
3 eggs, beaten
2 tablespoons amaretto liqueur
2 tablespoons sugar
1 teaspoons pure vanilla extract
1/2 cup heavy whipping cream
1/4 cup apricot jam, such as Bonne Maman
1/2 teaspoon pure vanilla extract
Special equipment: One 9-inch tart pan with a removable base

Steps:

  • Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
  • For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
  • Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
  • For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
  • For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
  • Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.

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