Chocolate Amaretti Cake

Ingredients

nocoupons

• Butter-flavored nonstick cooking spray (I use EVOO instead)
  
• 3/4 cup semisweet chocolate chips
• 1 cup slivered almonds
• 2 cup baby amaretti cookies (about 4 ounces)
• 1 stick (1/2 cup) unsalted butter, room temperature
• 2/3 cup sugar
• 2 teaspoons grated orange peel (rough rule is to use one large Navel Orange)
  
• 4 large eggs
• Unsweetened cocoa powder and/or powdered sugar, for sifting
• sliced strawberries, as many or as little as you would like (I've even added fresh caramelized grilled Nectarines)
• 1 cup of Extra Bold fresh brewed coffee.....
  

Directions

Preheat the oven to 350 degrees F.

Spray a 9-inch springform pan  with the nonstick spray/EVOO. Set aside. Microwave the chocolate until melted and smooth, stirring every 20-30 seconds, for about 1-2 minutes.

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.

Transfer the cake to a platter. Sift the cocoa powder and/or powdered over.

I like to decorate with sliced strawberries in the center after the powder is sifted.  You can even serve it with sliced strawberries or caramalized nectarines on the side.  Make sure to enjoy it with a hot cup of freshly brewed coffee :)