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Amaretti Cake

Contributed By: Larry, AZ | See all of Larry's recipes
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Active Time:  1 Hour
Total Time:  1 Hour 45 Minutes
RECIPE INGREDIENTS
8 to 10 servings
24 whole amaretti cookies, plus 8 amaretti cookies for topping
½ cup bittersweet chocolate chips
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
5 large eggs, separated
4 tablespoons orange flavored liqueur such Grand Marnier Orange Liqueur, plus one tablespoon
½ cup all-purpose flour
1/3 cup orange marmalade
Whipped cream
DIRECTIONS
Preheat the oven to 350ºF.


Grease the bottom and sides of a 9-inch cake pan and line the bottom with a circle of parchment paper.


Combine the 24 amaretti cookies and the chocolate chips in a food processor and process until the mixture is very finely chopped. Set aside.


Using an electric mixer and a large bowl or stand mixer, cream together the butter and sugar. Incorporate the egg yolks by beating them in one at a time, add the 4 tablespoons of the orange liqueur and continue beating the mixture until it is light and fluffy, about 3 more minutes. Add the flour and the chocolate amaretti mixture in small amounts, mixing well after each addition.


In a medium bowl, whip the egg whites until stiff peaks form. Gently fold 1/3 of the egg whites into the batter until just combined and no egg white is visible in the batter. Repeat with equal parts of the remaining egg whites.


Pour the batter into the prepared cake pan. Bake until a toothpick inserted in the center just comes out clean, 45 to 50 minutes (it may take longer or shorter depending on how accurate your oven's temperature controls are so check with a toothpick after 35 minutes). The cake should seem moist when it is done.


Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cake. Put a cake serving plate dish upside down on a cake and carefully flip it over so that the bottom is now the top. Peal off the parchment paper and cool the cake to room temperature.


Melt the orange marmalade in a little orange liqueur for 15 seconds in a microwave or in a pan over low heat. Spread the marmalade over the top of the cake in an even layer. Crush the reserved 8 amaretti cookies in a plastic sandwich bag until the crumbs are a maximum of ¼-inch on any side and sprinkle them over the orange marmalade topping.


Serve slices of the cake with sweetened whipped cream and a small glass of liqueur such as Grand Marnier or Amaretto di Amore.


Note: Adapted from a recipe by Giada De Laurentiis


Date Added: 01/08/2010
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