Ingredients
¾ C chocolate chips
1 C slivered almonds
1 C (about 2 oz) crisp amaretti cookies
2/3 C sugar
½ C softened butter
2 t freshly grated orange zest
4 eggs
cocoa powder for garnish
Preparation
Heat oven to 350º. Coat a 9" springform pan with Pam.
Melt the chocolate chips in the microwave, stirring every 30 seconds and do not burn.
Put the almonds and the cookies in the food processor and pulse until finely ground. Transfer to a bowl.
Put butter, sugar, and orange zest in the processor, and process until smooth and creamy. With machine running, add eggs one at a time. Add almond mixture and melted chocolate and pulse until blended. Scrape into prepared pan.
Bake 35 minutes, or until top is firm and slightly cracked around the edges and a wooden pick inserted in the center comes out clean. Cool in pan on wire rack for 15 minutes before removing sides and cooling completely. Dust cake with cocoa powder stirred through a sifter.
Espresso Cream
1 ½ C heavy cream ¼ C sugar 1T instant espresso powder, dissolved in 1 t water
Whip cream at medium speed until soft peaks form, about 4-6 minutes. Add sugar and espresso, whip again to soft peaks, and serve as a side garnish for the cake,
