I liked this cake very much. It was like a big gorgeous brownie.
Easy to make, all ingredients get whizzed together in the food processor.
The hardest part is finding the Amaretti cookies.
(believe it or not, TJ Maxx always has them!).
Chocolate Amaretti Cake (adapted from Giada DeLaurentis)
Butter-flavored nonstick cooking spray
3/4 cup bittersweet chocolate or semisweet chocolate chips
1 cup slivered almonds
1 cup baby amaretti cookies (about 2 ounces)
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup sugar
2 teaspoons grated orange peel
4 large eggs
Preheat oven to 350F.
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 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. 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.
Can be made a day ahead and kept in the fridge.
Bring to room temperature before serving.
Sprinkle with cocoa powder or confectioners sugar and serve.