You'll need: 3/4 cup amaretto cookies (ground up in food processor; about 10 small cookies), 1 cup Kerrygold Irish butter at room temperature, 1 cup sugar, 5 large egg yolks, 2 tsp orange liqueur, 5 large egg whites, 1/4 cup flour, 4 ounces semi-sweet truffles (blended up in a food processor), 1/4 cup confectioner's sugar
How to Prepare: With an electric mixer, combine the butter and sugar for 3-4 minutes on medium speed. Add the egg yolks and orange liqueur and continue mixing for an additional 5 minutes. Slowly add in the flour and cookie crumbs mixing on med-low speed until all is incorporated well. With a spatula, fold in the chocolate. In a separate mixing bowl, beat the egg whites until they have stiff peaks. Gently fold the egg whites into the rest of the batter. Pour the batter into a non stick 9" cake pan (use a non stick spray or spread butter then flour over pan to avoid sticking). Place pan in pre-heated 350 degree F oven for 45 minutes. Remove and let cool for about 5 minutes. Evenly sprinkle the powdered sugar on top of cake. Serve warm with a small scoop of pure vanilla ice cream. Garnish with a spearmint leaf if you'd like. I received a wonderful recipe for Amaretti Torte from a dear friend, Martha Culbertson. I modified her recipe a bit and made this one. I didn't have semi-sweet chocolate on hand, but I did have several chocolate truffles so I used those. I also love orange liqueur so I added some. I also prefer Kerrygold butter, so I modified that too! Thanks Martha!!!
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