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Preparation Time : 15
Cook Time : 35
Total Time : 50
butter-flavored cooking spray
3⁄4 cup bittersweet chocolate or 3⁄4 cup semi-sweet chocolate chips
1cup slivered almonds
2ounces amaretti cookies (1 cup, the baby size)
1⁄2 cup unsalted butter (room temperature)
2⁄3 cup sugar
2teaspoons orange peel (grated)
unsweetened cocoa powder, for sifting
Preheat the oven to 350 degrees F.
Spray a 9-inch springform pan the nonstick spray.
Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
Combine the almonds and cookies in processor.
Pulse until the almonds and cookies are finely ground.
Transfer the nut mixture to a medium bowl.
Add the butter and sugar to the processor and blend until creamy and smooth.
Add the grated orange peel and pulse briefly, until incorporated.
Add the eggs 1 at a time.
Blend until the eggs are 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.
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 the cake to a platter.
Sift the cocoa powder over and serve.
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