Chocolate Amaretti Torte : Fifteen-Minute Magic

Yet another fabulous recipe from Baking by Dorie Greenspan. Her recipes are so tried and true, I really can't help but reach for her cookbook first, when I am looking for something especially delicious and different.
This cake is moist and light, rich in flavor, but not heavy. It was easy to make and quick to assemble. I served this torte from a cake plate and stored it with the metal domed cover.  In my opinion you could easily make this torte a day ahead, and check off one more thing on your party to do list.

As Always, ENJOY!

Ingredients

• 6 large double Amaretti di Saronna or 18 mini amarettini (see above)
• 3 ounces almonds, blanched or not, whole, sliced or chopped
• 1 stick (8 tablespoons; 4 ounces) unsalted butter, at room temperature
• 1/2 cup sugar
• 3 large eggs, at room temperature
• 4 ounces bittersweet chocolate, melted
• For the glaze:
• 4 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tablespoons granulated sugar
• 2 tablespoons water
• For the cream (optional):
• 3/4 cup cold heavy cream
• 1/2 teaspoon pure almond extract
• 1 1/2 teaspoons confectioners' sugar
• 1 or 2 amaretti, crumbled, or a few spoonfuls of toasted sliced almonds, for decoration

Procedures

1. 1
   Getting ready: Center a rack in the oven and preheat the oven to 350°F. Butter an 8-x-2-inch round cake pan, line the bottom with parchment or wax paper and butter the paper. Dust the inside of the pan with flour, tap out the excess and put the pan on a lined baking sheet.
2. 2
   Put the amaretti and almonds in the workbowl of a food processor, pulse to grind them finely and evenly, then turn the ingredients out onto a piece of wax paper and set aside. Put the butter, sugar and eggs into the workbowl and process for about 3 minutes, until the batter is very smooth and has a satiny sheen. Stop to scrape down the sides of the bowl as needed to help the ingredients blend evenly. Pour in the reserved amaretti and almonds and the melted chocolate and pulse just until they are thoroughly incorporated. Turn the batter into the prepared pan and smooth the top.
3. 3
   Slide the sheet into the oven and bake 25 to 30 minutes, or until a knife inserted into the center of the cake comes out almost clean—streaky is more what you're looking for. The cake will dome slightly and the top will look dry - it might even crack; don't worry. Transfer the cake to a rack to cool for 15 minutes, run a blunt knife around the sides of the pan and unmold the cake onto the rack. Peel off the paper, invert and cool to room temperature right-side up. The cake will be very thin—that's just the way it's meant to be. When you are ready to glaze the cake, put the rack over a sheet of wax paper—the drip catcher.
4. 4
   To make the glaze: Put the chopped chocolate in a 2-cup Pyrex measuring cup. Stir the cream, sugar and water together in a small saucepan and put the pan over medium heat. When the cream comes to the boil, pour it over the chocolate, wait 1 minute, then, using a small rubber spatula, gently stir until the ingredients are smooth, blended and shiny. Pour the chocolate over the top of the cake and, with a long metal icing spatula, spread the glaze, allowing it to spill over the sides; smooth the glaze over the sides of the cake. Chill the cake for about 30 minutes to set the glaze.
5. 5
   To make the cream: Working in a mixer with the whisk attachment, whip the cream slowly until it holds soft peaks. Beat in the almond extract, then sift the confectioners' sugar into the bowl and fold it into the cream with a rubber spatula.
6. 6
   Serving: This cake is best served at room temperature and in slender slices—as sleek and low as it is, that's how rich it is. At the table, top each slice with a spoonful of whipped cream and a sprinkling of crushed amaretti or toasted almonds.

Papaya Salad

Seriously addictive!!! I had to force my self not to eat all of it and save some for my family. This salad is the perfect balance of flavors, and would be a great side with any grilled meats.  Or, you could eat it straight out of the bowl with tortilla chips!

1/2 of a  papaya, cubed
1 jalapeno, chopped
1/4  of a red onion, chopped
3-4 small tomatoes, chopped
1/4 of a bunch cilantro, chopped
juice of 1/2 a lime
salt to taste

As always, ENJOY!

Chocolate Oatmeal Almost-Candy Bars

Yet another fabulous recipe from Dorie Greenspan. These cookies can keep any hungry boy satisfied, like my son and his friends.
  The cook book Baking by Dorie Greenspan is one of my favorites!  I seem to add so many posts to my blog from this book, I feel like I should be doing, "A Year With Dorie Greenspan", like "A Year With Julia Childs" was done.

As Always, ENJOY!

Chocolate Oatmeal Almost Candy Bars

YIELD: ~36

ingredients:

For the oatmeal layer
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
2 sticks unsalted butter, at room temperature
2 cups brown sugar
2 eggs
2 tsp pure vanilla extract
3 cups old-fashioned oats
1 cup salted peanuts, coarsely chopped

For the chocolate layer
14-ounce can sweetened condensed milk
2 cups semi-sweet chocolate chips
2 Tbsp unsalted butter
1/4 tsp salt
1 tsp vanilla extract
1 cup moist, plump raisins
3/4 cup coarsely chopped peanuts, preferably salted

directions:

Preheat oven to 350. Line a 9x13 pan with parchment paper and place the pan on a baking sheet.

To make the oatmeal layer
Whisk together the flour, baking soda, salt and cinnamon.

Beat the butter on medium speed until it is soft and creamy. Add the brown sugar and beat for 2 minutes, then add the eggs, one at a time, beating after each one. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear. Still on low speed, or working by hand with a rubber spatula, stir in the oats and chopped peanuts.

Set aside 1 1/2 cups of the mixture, then turn the remaining dough into the buttered pan. Gently and evenly press the dough over the bottom of the pan. Set aside while you prepare the next layer.

To make the chocolate layer
Put the condensed milk, chocolate chips, butter, and salt in a bowl over a saucepan of simmering water and stir occasionally until the milk is warm and the chocolate and butter are melted. Remove the bowl from the pan of water and stir in the vanilla, raisins, and peanuts.

Pour the warm chocolate over the oatmeal crust, then scatter the remaining oatmeal mixture over the top.

Bake for 25 to 30 minutes, or until the topping is golden brown and the chocolate layer is dull and starting to come away from the sides of the pan. Transfer the baking pan to a rack and cool for about 2 hours.

Using the parchment paper, pull the bars out of their pan and place on a rack. Refrigerate for at least 1 hour before cutting.

Recipe from Baking: From My Home to Yours

Chocolate-Crunched Caramel Tart

Another fabulous recipe from Baking by Dorie Greenspan. The recipe calls for honey-roasted peanuts, mixed with the caramel.  I chose pecans, since I like them better. Since the recipe calls for bittersweet chocolate in the ganache, it is rich but not overly sweet.  The perfect "Wow" dessert to complete a dinner party. http://shadowcook.com/2008/02/24/dorrie-greenspans-chocolate-crunched-caramel-tart/

As always, ENJOY!