This recipe is adapted from a chocolate amaretti cake recipe in the very first Giada cookbook. I’ve skimmed over it a hundred times, but never had the one ingredient the recipe calls for, amaretti cookies. Amaretti cookies are Italian almond flavored cookies that are light and airy and are the star ingredient in this cake. Just so happens I was in the baking aisle at Whole Foods and came across a bag of Lazzaroni Amaretti Cookies. Score!
Also this is the first time making a cake entirely in a food processor which is awesome considering I usually make a mess in the kitchen when it comes to baking. Did I mention the cake is flourless?
Chocolate Amaretti Cake
adapted from Everyday Italian
A cake full of almond flavor from the amaretti cookies. The top of the cake will crack as it bakes similar to brownies.
1 cup semisweet chocolate chips
1 cup sliced almonds
1 cup amaretti cookies
6 tablespoons butter, at room temperature
1/3 cup sugar
zest of 1 orange
4 large eggs, at room temperature
unsweetened cocoa powder, for sifting
Preheat the oven to 350 degrees F. Grease a 9-inch cake pan.
Place the chocolate chips in a small bowl. Microwave the chocolate in 20 second bursts for a total of 1 minute, stirring each time until the chocolate is melted. Set aside.
In a bowl of a food processor, add the almonds and cookies. Pulse until the almonds and cookies are finely ground. Transfer the cookie mixture to a bowl. Add the butter, sugar, and orange zest to the food processor. Process until creamy and smooth. Add the eggs 1 at a time, pulsing in between each addition. Add the cookie mixture and melted chocolate. Pulse until just blended.
Pour the batter into the prepared cake pan. Bake for 25 to 30 minutes, until the center puffs slightly and a toothpick inserted in the cake center comes out clean. Allow the cake to cool for 15 minutes. Transfer the cake to a serving plate. Sprinkle cocoa powder over the cake and serve.