Dinner Party Menu-Part 5-Dessert Chocolate Amaretti Torte (Chocolate cake)

This is a cake I developed many years ago for a friend whose father imported chocolate and cocoa from Holland.  It is quite chocolatey and rich with an interesting texture.  It doesn't require frosting but a dollop of whipped cream goes very well - and a few raspberries don't hurt either!

The cake keeps, covered, very well for a few days and also freezes well.

You will get 12 - 16 servings from this cake.  If you are serving a smaller group, divide the mixture into 2 7" cake pans.  Enjoy one cake now and freeze the second.

  1. Grease a 10" cake pan, line the bottom with parchment paper, and grease again.
  2. Preheat oven to 350º.
  3. Dissolve coffee powder in Amaretto.
  4. Beat sugar and butter on high speed until fluffy, about 2 minutes.
  5. Add egg yolks, one at a time, beating just until incorporated into mixture.  Beat in coffee mixture, cocoa, almonds and Amaretti crumbs.  
  6. In a clean bowl, beat egg whites with cream of tartar until stiff but not dry.
  7. Mix in ¼ of the egg whites into chocolate mixture then fold in remaining whites with a large rubber spatula.
  8. Pour into prepared pan and bake for 40-45 minutes, or until a skewer comes out with just a few crumbs attached.
  9. Let cool for 10 - 15 minutes.  Invert onto a cooling rack, peel off parchment paper and invert onto another rack to cool completely.
  10. Transfer to serving dish and dust with powdered sugar.
NOTE:  If you don't have Amaretto liqueur, substitute ¼ cup water with 1 teaspoon almond extract.

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