This weekend, all I really wanted to do was bake. The weather was becoming more disappointing by the minute and I was in a particularly domesticated mood. Since, the summer holiday break from university had commenced I also had the perfect opportunity to finally rifle through the extensive stack of cookbooks I had accumulated in the last couple of months.
I had been waiting for the ideal opportunity to cook from the Top with Cinnamon cookbook as I had been a fan of Izy’s blog for a while, due to her beautifully moody photography, youthful perspective and always delicious recipes that leave me ravenously hungry after each visit.
As I thumbed through each page of the book, deciding against all the delectable and exciting baked goods I can see myself creating, I stopped upon this Chocolate Chip and Amaretto Torte.
This was actually was the first recipe I landed upon when I opened the cookbook and as I continued to flick through the numerous pages – it was the recipe I returned too. It’s intricate and delicate presentation had gained my undivided attention.
Chocolate Chip and Amaretto torte is a recipe of perfect proportions, with almost every ingredient measured at ½ a cup – making it the ideal treat for when you are craving something simple yet deliriously delicious.
It has a distinct and intense almond flavour due to the almond meal, crushed Amaretti biscuits and almond liqueur. The torte is also punctuated by slightly melted dark chocolate chips, which when combined with the almond base forms a delectable and textural crunch. With a generous sprinkling of icing sugar, the torte is complete.
Izy’s Chocolate Chip and Amaretto Torte is presented with an intricate laced icing sugar pattern, making it not only delicious when eaten but visually stunning too. This torte was (too) quickly devoured in my household… and I have no doubt it will be enjoyed just as much by you in yours. It is utterly delicious and due to its much loved success, I look forward to seeing what the next treat I bake from the Top with Cinnamon cookbook is.
- 4 eggs
- ¼ tsp salt
- ½ cup caster sugar
- ½ cup unsalted butter, cubed
- ½ cup flour
- ½ cup almond meal
- 1 tsp baking powder
- ½ cup crushed Amaretti biscuits
- 2 tbsp amaretto liqueur
- ½ cup dark chocolate chips
- 2 tbsp icing sugar
- Preheat an oven to 180 C (350 F). Line, grease and flour a 20 cm tart tin and set aside.
- Separate the eggs into 2 large bowls. Whisk the egg white bowl with the salt until you reach soft peaks. Once reached, in a steady stream add half the caster sugar and whisk until firm peaks develop.
- In the egg yolk bowl, add the butter and remaining half of the caster sugar and beat until light and fluffy. With a wooden spoon, stir in the flour, almond meal, baking powder and crushed Amaretti biscuits and the liqueur.
- Fold one quarter of the egg white mixture into the yolk mixture to loosen it. Once loosened, add the rest of the egg whites and gently fold to combine. (At this point I folded in half of my dark chocolate chips into the batter to disperse them evenly through it, whereas Izy states to sprinkle them over the top at the end. Either way works just as well.)
- Pour the mixture into the lined tin and sprinkle with chocolate chips. Bake for 20-25 minutes and let cool completely before turning out onto a plate. Set a wire rack over the top and flip the torte over so that it is facing bottom and smooth side up. Dust generously with icing sugar and serve.