Tuesday, April 14, 2009

{TWD} 15 Min Magic: Chocolate Amaretti Torte

From the Joy of Baking:
Amaretti, pronounced "am-ah-REHT-tee", is the Italian name for macaroons, which means little bitter things. Crisp and crunchy on the outside and soft inside, these small, domed shaped cookies originated in Venice Italy during the Renaissance period. Amaretti cookies are made from either ground almonds or almond paste, along with sugar
and egg whites and can be flavored with chocolate or liqueurs. I was not sure where to buy these cookies so I cheked out the questions and suggestions on the TWD site. Someone mentioned World Market had them. My hubby happened to be in the vicinity of one that day so I sent him to get them. They were $2.48 for a 7 oz package. I thought they were delicious!

When you take these cookies and grind them up in your food processor with some almonds you can turn them into this delicious Chocolate Amaretti Torte.

This weeks Tuesdays with Dorie recipe was chosen by Holly from Phe/MOM/enon. You can check out her blog for the recipe or better yet pick up Baking From My Home to Yours by Dorie Greenspan.
This torte was a winner. Remember when my husband willingly let me out of the house with the Banana Cream Pie? This wasn't going any where. I asked him if I should take it with me to work. The look on his face was an incredulous "NO".


The recipe said the cake may dome and crack. Dome and crack it did. I let it cool for 15 minutes before removing it from the pan. Now you are supposed to invert the cake and let it cool to room temperature......
Because it was so thin, when I tried to flip it over it cracked. Any suggestions on how to flip over a cake without it cracking to pieces? Since the one piece fell out anyway we all tried it. Everyone really like the plain ol cake.
This is the first glaze I have made that actually ran off the sides of the cake. I was a little surprised and then realized why I should have had a drip pan underneath the baking rack. The broken edge didn't help keep the chocolate on either. That was ok. It gave me more to taste to make sure it was ok for everyone else to eat!


After refrigerating for 30 minutes I made the almond whipped cream. I pulled out my handy dandy Pampered Chef Easy Accent Decorator and piped the whipped cream onto the torte. I realize I am using torte and cake interchangeably. It was cakey but the title is torte so that is why I think I keep doing that.

Hubby loved this recipe. He wouldn't let me take it to work. I really liked it as well but it is really rich. For a girl who thinks chocolate is a food group, that is saying something. My daughter really liked the cake but she requested it without whipped cream and without extra cookies. She bit one in half earlier in the day and handed it back to me. She is a little bit funny about different flavors. My little guy liked the cake when he tasted it earlier in the day but didn't want any when we had it for dessert. I am guessing that was due to eating almost an entire chocolate bunny when he was only supposed to eat the ears.....
Overall, a quick and easy, delicious dessert!

22 comments:

Clivia said...

Your torte looks lovely! I agree that it was a little rich, though. Well done!

The Food Librarian said...

This looks great! The finished slice looks so cute with the whipped cream.

Cathy said...

Hooray for World Market amaretti cookies! Your torte looks beautiful; so glad that your hubs liked it so much! I am with your daughter - I liked this best without the whipped cream (with a cold glass of milk!)

Flourchild said...

Mine broke when I flipped it too. I just covered it up with all that glaze, the recipe made a ton! Your torte looks so good. Im glad your daughter liked it.

Jamie said...

Regardless of the cracks, it is still very pretty! :)

pinkstripes said...

Your cake looks wonderful! Wasn't this delicious? I'm definitely making it again.

Debbie said...

It looks yummy, Karen. I think I will have to try this one.

Katrina said...

I didn't have a problem flipping it out of the pan because I used a springform and just removed the sides. Worked great. Yummy torte, the one bite I had!
Love your last photo! Mmmm.

CB said...

I used a springform so the sides came out no problem but it stuck a little on the bottom. Nothing too bad though. Your torte slice with almond whipped cream looks delish! Great job!
Clara @ iheartfood4thought

chocolatechic said...

Looks like a perfect dessert to me.

Chocolate + Chocolate = great.

BAKE-EN said...

I can't say I blame your son, I have a hard time eating just the ears on a chocolate bunny too :) Your torte looks wonderful.

Heather said...

Looks great; glad it was a hit!

Leslie said...

This looks fabulous, Karen. I always love it when I make something I'm not allowed to take to work!

n.o.e said...

Oooh, pretty torte! I find lining the cake pan with a circle of parchment or waxed paper really helps. And having an extra cooling rack (or a plate) - to put over the pan when you're turning the cake out. Then put the cooling rack over the cake - and flip it all over sandwich style. Well I'm sure not explaining that very well! At any rate, you got a taste!!
Nancy

Tracey said...

Great job - it looks awesome! I'm with you - I LOVE chocolate but this torte was a bit too rich for me

farah said...

This looks great! So glad you and your family enjoyed it :)

Piggy said...

My torte actually broke into half when I flipped it over too, but I covered it up well with glaze. ;-) Yours look great with the whipped cream on top!

karen said...

great job, it looks beautiful. i love the whipped cream piping. :)

Jin Hooi said...

nice job !! your torte looks great !!

Shari@Whisk: a food blog said...

That slice looks rich and decadent! What an endorsement that your hubby didn't want to take it into work!

Melissa said...

I always have problems flipping things over too. I'm glad you enjoyed it!!

TeaLady said...

Your end result looks just perfect. Is hard to flip some cakes. I usually put parchment rounds on the bottom and that helps a lot.