Chocolate Amaretti Torte
butter-flavored nonstick cooking spray
¾ cup semisweet chocolate chips
1 cup blanched, slivered almonds
1 ¼ cup baby amaretti cookies (about 2.5 ounces)
1 stick (½ cup) unsalted butter, room temperature
⅔ cup sugar
2 teaspoons grated orange peel (from one orange)
4 large eggs
unsweetened cocoa powder
Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
Combine the almonds and cookies in food processor. Pulse until finely ground. Transfer mixture to a medium bowl. Add the butter and sugar to the food processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs one at a time, blending until each is 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 to a platter. Sift cocoa powder over torte and serve.
Wine Pairing: Nobile. The rich, not-too-sweet, chocolate pairs well with the Cabernet-Syrah blend.
Recipe courtesy of Cheryl Kahn, adapted from Giada De Laurentiis of the Food Network. Voted Best Dessert pairing at the 2013 Food Pairing Challenge.