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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: For tortes:
Position rack in center of oven and preheat to 350F. Butter four 3/4-cup
custard cups or souffl dishes. Dust with flour; tap out excess. Line
bottom of cups with parchment paper rounds. Place on rimmed baking sheet.
Stir chocolate in top of double boiler set over simmering water until
melted and smooth. Using on/off turns, blend almonds, amaretti, cinnamon,
and salt in processor until finely ground. Transfer to medium bowl. Add
butter, sugar, and eggs to processor; mix until blended and smooth,
occasionally scraping down sides of bowl, about 3 minutes. Add cookie
mixture and melted chocolate. Using on/off turns, process just until
blended. Divide batter among custard cups. Bake until tops of tortes are
dry and puffed and tester inserted into centers comes out with moist crumbs
attached, about 30 minutes. Transf
er cups to rack; cool 15 minutes. Run
small knife around edges of cups to release tortes. Turn tortes out onto
rack and turn right side up; cool. (Can be made 3 days ahead. Wrap in
plastic and store at room temperature.)
For topping:
Beat together cream, sugar, and almond extract in medium bowl until cream
holds peaks. (Can be made 4 hours ahead; refrigerate.)
Place 1 torte on each of 4 plates. Top with dollop of whipped cream,
sprinkle with crumbled amaretti, and serve.
Market tip: Amaretti cookies are available in two sizes. The larger ones
(used in this recipe) are bundled in pairs in colorful wrappers, while
slightly smaller ones are packaged and unwrapped in sealed plastic bags. If
using the smaller cookies, measure by weight (2.6 ounces total), not
count.
Contributor: Bon Appetit March 2004
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