Holly of Phe/MOM/enon selected this week’s Tuesdays with Dorie recipe: 15 Minute Amaretti Torte. For the complete recipe, visit Holly’s blog. This is really a quick recipe, and if you are organized you can get the torte in the oven in about 15 minutes. I was a bit…scattered…in my prep and it still took less than 30 minutes for it to come together. Bake for a short while and then top with a really easy chocolate ganache. Super simple!
I think the most challenging part of this recipe was finding the amaretti to use in the cake batter. I looked a couple of grocery stores and in the end I bought them at Starbucks. I knew that Starbucks carried then at Christmas, and luckily they seem to stock them all year. They were a bit expensive, and I bought two packages because I wasn’t sure how many I would need. The recipe gave quantities for large or mini amaretti, but I wasn’t sure if the ones I had were as big as the ones Dorie had used. I ended up using one package and threw another two amaretti in for good measure. I think I could have substituted biscotti, since you just grind up the cookies with almonds, but I wanted to see what the original tasted like.
This was the easiest ganache that I have made and it remained soft even after it set. I don’t like it when the glaze hardens. All you had to do was boil a little cream, pour it over chopped chocolate, let sit for a couple of minutes and then stir. It came together beautifully. I think this is the recipe I will come back to when I need a quick chocolate ganache to top a cake.
The cake is quite small, and quite thin, but it is very rich and just melts in your mouth. I took it to Easter dinner, so it travels well, too. It is deceptively simple, but a little cake is all you need. The cake is basically the texture of softened butter. The ground almonds and the amaretti lend a wonderful flavor, which is perfectly balanced by the dark chocolate of the cake and the ganache. I can’t believe that such a simple and easy to put together cake tastes so impressive! Thanks Holly for picking such a wonderful recipe.
Recipe from Baking from My Home to Yours by Dorie Greenspan, page 276