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Tuesdays With Dorie: Chocolate Amaretti Torte

April 14, 2009

This week’s recipe is Chocolate Amaretti Torte. What’s are amaretti? They’re crunchy, sweet, almond cookies, and TWD bakers were scouring their hometowns to find them. Some used Dorie’s favorite brand, some found them at Starbucks, others went to specialty markets, and some, including me, went to World Market. Of course, being a baking group, some made their own cookies.

This one was worth breaking out the food processor for: ingredients go in, delicious torte comes out. OK, there was a little more to it than that, but not much – in fact, Dorie calls it 15-minute magic. Thank you Holly from Phe/MOM/enon for selecting this week’s recipe. Looking for an easy, delicious dessert that’s fancy enough to serve to company? Check her blog for the recipe or get a copy of Baking: From My Home to Yours by Dorie Greenspan.

torte1

What I did: I made half a recipe and baked it in a 6″ round pan. To split three eggs in half, I used two whites and one yolk. Instead of butter, I used Smart Balance sticks, which are half butter and half Smart Balance. When I was at World Market to get the cookies, I spotted some Guittard chocolate on sale, so I bought a box of semisweet and a box of bittersweet discs. I used the bittersweet in the torte and the disks melted beautifully.

How it went: It really was pretty easy. The cookies and nuts are crushed in the food processor; these are the “dry ingredients” as there is no flour in the recipe. They come out, the wet ingredients go into the food processor, and then everything is combined and poured into the pan. I can’t remember how long I baked it, but it looked kind of like a brownie when it came out of the oven. After cooling a little, it came right out of the pan, and then after it was fully cooled, I made the glaze. The glaze was awfully thin, but it worked out fine.

How it tasted: It was delicious! I expected this one to be a recipe that I liked but didn’t love, but I was wrong; one bite and I was sold. The cookies, almonds, and chocolate combine to create a fantastic taste and texture. My husband gave this a big thumbs up. We both agreed that we like it better than the Chocolate Armagnac Cake, and that’s saying a lot, because we really liked that cake!

Would I make this again?: Yes. This was a hit, and the half-size torte was a good size for two people. I cut it into four pieces and we had dessert for two nights. It would also be a fantastic dessert to make for company. The rest of the cookies are in the freezer for the next time I want to make this!

amaretti

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23 comments

  1. I love your cake presentation with the cookie on the side. I’m glad you enjoyed making and eating it!


  2. Looks perfect to me! We loved it here too 🙂


  3. So glad you loved it! I loved it too! The torte looks great!


  4. Gorgeous.


  5. Nice pics! 🙂 BTW, how do you like the Smart Balance sticks?? I’ve thought about trying them, but haven’t caved in yet…


  6. I love your setup ! I’m glad you liked it so much !


  7. Looks fabulous! Now I feel like I’ve really missed out on something special!! Great job.


  8. Hah. That’s the same brand of cookies I used. I thought about buying the others but the $12 price tag was a bit much for me. 🙂


  9. I’m glad it was a success for you. It looks fantastic!


  10. How interesting that my World Market cookies are different (but maybe they had a selection; I got mine in January so my memory of it is hazy at best). That’s great that you have a new favorite – it seems many of us compared it to the prune cake. This one’s easier, so I’m certain I’ll make it again. My favorite Dorie dessert for entertaining would be the pear tart.
    Nancy


  11. I like your cookies better than mine. Mine were little balls of crunch. But the torte was tasty. Yours is very pretty!


  12. I had the same cookies. I’m no amaretti expert so they seemed fine to me. I’ve got to start halfing the recipes. So smart!!


  13. I am so interested in the Smart Balance butter now. Do you notice any difference in baking? Also I’ll have to remember your halving egg trick for next time I halve a recipe. Glad you enjoyed the torte!
    Clara @ iheartfood4thought


  14. Looks perfect. Good to use the Smart Balance. I am using it now and like it quite a bit both for baking and for eating. Both with the Olive Oil and without. But it melts really fast when sits out. Just easier to spread on the AB in 5 bread….


  15. I’ve often wondered about the Smart Balance. Glad to hear it works! Your torte looks wonderful!


  16. Beautiful! So glad you loved it too.


  17. Wonderful! We loved it too. It was so rich. I ate mine with some sliced strawberries. This was fun to make. Those little cookies are perfect companions with coffee!


  18. It looks delicious! So glad you liked this 🙂


  19. Mmm, yum, yours looks perfect!

    I also thought this was better than the armagnac cake.


  20. Your torte looks lovely! Great idea to halve the recipe. I loved it, but gave half away to neighbors.

    Those amaretti come in handy for lots of things. I use them to make cookie crusts, tiramisu and certain frozen desserts too. Of course, they’re also great to dunk in a cup of coffee!


  21. This looks so decadent! I think keeping the cookies in the freezer is a great idea since they were so hard to find!


  22. Your torte looks fabulous! I’m glad you liked it so much… makes me wish I hadn’t skipped this week! 🙂


  23. It looks perfect! I liked it too and agree it would be great for company. I’ll add the whipped cream for company. 😉



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