First of all- I did take some great pictures of this cake- but sadly, I took them with my mom's camera and she took it to Memphis this morning- so pictures will be posted later... sorry!
This week's Tuesdays with Dorie recipe was selected by Holly of Phe/MOM/enon (recipe can be found on her blog). Wow! This torte was amazing! It tasted like a really fancy, expensive dessert but it really did take about 15 minutes to throw together because the entire cake is whipped up in a food processor! The only thing that seemed to throw some of the TWD bakers was trying to locate amaretti, an Italian almond cookie. I was able to find mini amaretti at World Market for a good price and I have to say that I think they make a huge difference in the cake- so this isn't an ingredient to substitute out! In fact the cake relies on the ground amaretti and ground almonds to act as flour because the torte is flourless. It is dense, very chocolaty and almost fudgy with a distinct almond flavor. The outside of the cake takes on a sort of slightly crunchy amaretti shell which makes it even more delightful.
The only thing I found confusing was the chocolate glaze. You see, mine was a chocolate syrup, I'm not completely sure if it was supposed to be so liquidy or if I didn't let the cream boil long enough but I had to add about a 1/2 cup of powdered sugar to get it to be slightly thicker (even then it never got thick). Well I put the cake on a plate that would catch the extra glaze, dumped the glaze over the cake, and stuck it in the fridge for a few hours. Ok, forget everything I said about the glaze being too liquidy because it tasted amazing! Oh and I was so glad that I put the cake on a plate that caught the extra glaze because I just drizzled it over the top when I served the individual slices! Dorie also included an optional almond whipped cream- which I of course had to make since I had leftover cream from the glaze- I would highly suggest garnishing the cake with the cream because it just makes the dessert that much fancier! Anyway- I am so greatful to Holly for picking this marvelous recipe because it something I can make in a flash and know that it tastes like something from an upscale bakery!