- 6
Ingredients
- 6 SERVINGS
- Butter-flavored nonstick cooking spray
- 3/4 cup semisweet chocolate chips
- 1 cup slivered almonds
- 1 cup (about 2 ounces) baby amaretti cookies
- 1/2 cup unsalted butter (1 stick), at room temperature
- 2/3 cup sugar
- 2 teaspoons grated orange zets (from approximately 1 orange)
- 4 large eggs
- 2 About 2 tablespoons unsweetened cocoa powder, for sifting
Preparation
Step 1
Preheat the oven to 350 degrees F.
Spray a 9-inch springform pan with nonstick spray and refrigerate.
In a small bowl, microwave the chocolate chips, stirring every 30 seconds, until melted and smooth, about 2 minutes.
In a food processor, combine the almonds and cookies, and pulse until finely ground. Transfer to a bowl.
Add the butter, sugar, and orange zest to the processor and blend until creamy and smooth.
With the machine running, add the eggs one at a time. Add the nut mixture and the melted chocolate. Pulse until blended.
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.
Transfer to a platter, sift the cocoa powder over, and serve.