Crime & Beyond Wiki
Advertisement

26 March 2012

BrassVerdictTort
3/4 cup semi sweet chocolate chips (Ghiradelli is good)
1 cup slivered almonds
1 cup (about 2 ounces) baby amaretti cookies (I buy them in Tony's Market or any italian specialty food store)
1/2 cup unsalted butter (1 stick), at room temperature
2/3 cup sugar
2 teaspoons grated orange zest (approximately 1 orange)
4 large eggs
About 2 tablespoons of powdered sugar OR unsweetened cocoa powder, for sifting onto top (optional)

Preheat oven to 250. Spray a 9 inch springform pan with nonstick spray and refrigerate the pan until use.

In a small bowl, microwave the chocolate chips, stirring every 30 seconds, until melted and smooth for a total of 2 minutes and set aside. Don't over stir or chocolate will seize.

In a food processor, combine the almonds and cookies, pulse until finely ground. Transfer to a bowl and set aside. Add the butter, sugar and orange zest to the food processor and blend until creamy and smooth. With the machine running, add the eggs one at a time. Add the nut mixture and the melted chocolate, pulse until blended.

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. De-"spring" and transfer to a platter, sift powdered sugar or cocoa powder over torte and serve.

Contributed by: Lorraine

Advertisement