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15 Minute Magic: Chocolate Amaretti Torte

This week's Tuesdays With Dorie challenge is her 15 Minute Magic: Chocolate Amaretti Torte, chosen by TWD baker, Holly of Phe/MOM/enon. You can check out the recipe for this delicious torte on Holly's blog.
This was a delicious torte that had a perfect balance of almonds and chocolate in every bite. It also reminded me that cookies can be used in other recipes aside from eating on their own. I especially liked how easy this was to put together in my food processor! The recipe calls for using the food processor to combine amaretti cookies (Italian almond cookies) with almonds, then processing a mixture of butter, eggs and sugar...
... to which the cookie & almond mixture is combined with melted chocolate. The resulting batter is then baked in a cake pan. Once cooled, it's then topped with chocolate glaze and served up with an almond whipped cream.
Some things I did differently for this recipe included:

- I used almond meal instead of processing almonds. I found almond meal at my local Trader Joe's grocery store. It's a great shortcut if you don't want to process whole almonds (and it's more affordable than whole almonds too!).

- I baked my torte in a springform pan. I think I must have either sold or lost my cake pans and the next best thing I could bake my torte in was a springform pan. In retrospect, I actually liked baking it in my springform pan because the cake came out perfectly and I didn't have any fears about it not coming out of the pan. In fact, I plan on using my springform pan more often for cakes for that very reason!

- I garnished the torte with toasted sliced almonds and had the almond whipped cream on the side.

I found the torte to be delicious with a nice crumb... not to moist, not too dry. However by the second day it did start to dry out (but not by much). I suppose if you wanted to, before glazing the torte, a nice brush of Di Saronno Amaretto Liqueur would be a nice touch! Be sure to check out how the torte came out for other fellow Tuesdays With Dorie Bloggers!

19 comments

  1. This looks tasty - I could eat it for breakfast with my coffee! A splash of liquor usually does the trick with this stuff... thanks for sharing!

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  2. Gorgeous! Great tip with the springform. I never think of using mine for anything but cheesecake.

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  3. I totally agree about the springform pan. I love how easily it makes getting any cake out of the pan. Definitely agree that some Amaretto Liqueur would be an delicious addition! Love the garnish of slivered almonds. Great job!
    Clara @ iheartfood4thought

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  4. i love my springform pan too. makes everything easier. your torte looks soo good - that chocolate looks so sinful! and yeah, amerreto liqueur would have been a nice touch!

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  5. WOW! Your torte came out of the oven like pure perfection! Mine was cracked like crazy! I love the way you decorated it!

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  6. Good idea with the Di Saronno - I love Amaretto!! :) Nice pics, J!

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  7. I made my cake in a springform too and was glad that I did. Your torte looks perfect - great idea to use almond meal! So glad that you enjoyed this!

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  8. Your torte looks so much better than how mine came out! Great job- I like the almonds on top!

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  9. This is absolutely mouth-watering! I will definitely give it a go. I love idea of the almond whipped cream on the side.

    http://cookincanuck.blogspot.com

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  10. Mine got a tiny bit dry the next day too - I might brush my next one with some amaretto as well. I love the sprinkle of slivered almonds on the top - very pretty!

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  11. Your cake looks fabulous- love the almonds on top!

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  12. Umm, HELLOOOOOOO YUMMERS! Delish! Must make, must try, BRAVO!

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  13. Never mind the amaretto on the cake, a shot WITH the cake would be even better!

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  14. Spring forms work great for all cakes and especially for this one. Looks fantastic with the slivered almonds on top.

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  15. Yum! I love the wall all of those almonds look on there! So tempting.

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  16. Yes, the almonds were a perfect touch to a perfect torte. I love using springforms too. Amazing.

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  17. I also baked mine in a springform pan and covered it in almonds. I really should have toasted mine, though, as they got a bit soggy.

    Yours looks lovely, btw.

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  18. This is beautiful! I love TJ's almond meal, too, although I haven't made anything as fabulous as this yet.

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