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Italian Chocolate Amaretto Torta
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| 4 sq | bittersweet chocolate, chopped |
| 2 T | amaretto |
| 1 stick (1/2c) | butter, room temp |
| 1/2 c plus 1 T | sugar |
| 3 extra-large eggs, separated | |
| 2 oz | amaretto cookies, (about 10), crushed |
| 1/2 c | flour, sifted |
| Icing sugar | |
| Whipped cream, of course | |
| Berries | |
Grease 8" round cake pan with removable bottom. Line with parchment and dust with flour.
In heatproof bowl, combine chocolate and amaretto and set over pan of steaming but not boiling water or double boiler.
Let melt. Stir gently and let cool.
In lge bowl, combine butter and 1/2 c sugar; using wooden spoon; beat until light and fluffy. Beat in egg yolks, one at a time.
Stir in chocolate. Using lge metal spoon, fold in crushed amaretto and flour.
Next beat egg whites until stiff peaks. Beat in remaining 1 T sugar to make glossy meringue. Fold into cake mix.
Transfer to cake pan and bake in 350• oven for 30-35 mins. Let cool 10 mins. Sprinkle and decorate.
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