Chocolate Amaretti Torte, chosen by Holly of Phe/MOM/enon. Dorie describes it as 15 minute magic. Magic...yeah, I would have to agree, though not because it takes so little time and is so easy to make. Honestly, any time I have to break out (and break down and clean) the food processor (and its very sharp blade), the recipe slides into the dangerous, way too much clean-up category and I start to sneer at the ingredients list wondering if a mixer will suffice.
This time I escaped with only a tiny cut from washing the blade and a delicious, rich, velvet-textured chocolate cake. I cut the recipe in third and made four mini tortes. They rose up about three inches in the oven, then sank to a meager one while cooling. I thought they might be too little, but boy was I underestimating. Half of one little chocolate amaretti torte drenched in chocolate cream sauce and I was chugging milk and crying done.
I definitely enjoyed every bite. I loved the Amaretti, which is odd because I do not like meringue. I even smashed some up and sprinkled on top. I didn't actually know what amaretti was before I hunted it down in Epicurious - a lovely little specialy food store on the beach. Amaretti has a nice little love story attached to it, dating from the early 1700s during the Renaissance of a couple who made these for a visiting bishop and were blessed with a happy marriage.