Amaretti Torte

A rich Italian-style chocolate torte flavored with finely ground amaretti cookies. Whipped egg whites give the cake a delicate texture, while confectioners’ sugar, fresh strawberries and mint make a simple and elegant finish.

Amaretti Torte

Servings: 10–12
Yield: One 9-inch cake
Prep Time: About 25 minutes
Cook Time: 40–45 minutes

Ingredients:

• 10 imported amaretti biscuits
• 4 ounces semisweet chocolate, coarsely chopped
• 1 tablespoon water
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 5 large eggs, separated and at room temperature
• ½ cup all-purpose flour
• Confectioners’ sugar, for dusting
• Fresh mint leaves, for garnish
• Fresh strawberry halves, for garnish

Instructions:

1. Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch round cake pan. Line the bottom with wax paper, then butter and flour the paper, shaking out the excess flour.
2. Break up the amaretti biscuits and pulverize them in a food processor or blender until finely ground. You should have about ⅓ cup fine crumbs. Set aside.
3. Combine the chocolate and 1 tablespoon water in the top of a double boiler over simmering water. Stir occasionally until completely melted and smooth. Remove from the heat and allow to cool while preparing the batter.
4. In a large mixing bowl, beat the butter until creamy. Gradually add the granulated sugar and beat until well blended.
5. Beat in the egg yolks one at a time. Continue beating until the mixture is light and fluffy, about 5 minutes.
6. Gradually add the flour and amaretti crumbs, alternating between them and adding about half at a time. Beat well after each addition.
7. Fold the cooled melted chocolate into the batter.
8. Using clean beaters, beat the egg whites in a separate bowl until stiff peaks form.
9. Gently fold the beaten egg whites into the chocolate batter until evenly incorporated.
10. Pour the batter into the prepared pan and smooth the top.
11. Bake for 40–45 minutes, or until a wooden pick inserted into the center comes out clean.
12. Cool the cake in the pan on a wire rack for about 10 minutes.
13. Invert the cake onto a serving plate. Remove the pan and carefully peel away the wax paper. Allow the cake to cool completely.
14. Just before serving, dust generously with confectioners’ sugar and garnish with fresh mint leaves and strawberry halves.

Tip: Fold the beaten egg whites into the batter gently so you retain as much of their volume as possible. This helps give the torte its lighter texture.

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