Chocolate Amaretti Cake

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* Butter-flavored nonstick cooking spray
* 3/4 cup bittersweet chocolate or semisweet chocolate chips
* 1 cup slivered almonds
* 1 cup baby amaretti cookies (about 2 ounces)
* 1 stick (1/2 cup) unsalted butter, room temperature
* 2/3 cup sugar
* 2 teaspoons grated orange peel
* 4 large eggs
* Unsweetened cocoa powder, for sifting

Directions

Preheat the oven to 350 degrees F.

Spray a 9-inch springform pan the nonstick spray. Refrigerate.
Microwave the chocolate until melted and smooth, stirring every 20
seconds, for about 1 minute.

Combine the almonds and cookies in processor. Pulse until the almonds
and cookies are finely ground. Transfer the nut mixture to a medium
bowl. Add the butter and sugar to the processor and blend until creamy
and smooth. Add the grated orange peel and pulse briefly, until
incorporated. Add the eggs 1 at a time. Blend until the eggs are
incorporated. Clean the sides of the mixing bowl and blend again. Add
the nut mixture and melted chocolate. Pulse until blended. Clean the
sides of the bowl. Blend again.

Pour the batter into the prepared pan. Bake until the center puffs and
a tester inserted into the center of the cake comes out clean, about
35 minutes. Cool the cake in the pan for 15 minutes.

Transfer the cake to a platter. Sift the cocoa powder over and serve.

Citrus Semifreddo

Cook Time: 5 min
Yield: 8 servings

Ingredients

* Nonstick cooking spray
* 4 ounces purchased amaretti cookies, crushed (about 20 small
cookies) plus more for sprinkling
* 3 tablespoons unsalted butter, melted
* 1/2 cup sugar, plus 1/4 cup
* 8 large egg yolks
* 1/4 cup lemon juice
* 3 tablespoons lime juice
* 2 tablespoons limoncello
* Pinch salt
* 1 lemon, zested
* 1 lime, zested
* 1 cup whipping cream

Directions

Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the
pan with plastic wrap, allowing the excess to hang over the ends and
sides.

Combine the crushed amaretti cookies and the melted butter. Put in the
lined pan and press down to firm and form a crust.

Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice,
limoncello, and salt in a large metal bowl to blend. Set the bowl over
a saucepan of simmering water (do not allow the bottom of the bowl to
touch the water). Whisk the egg mixture until it is thick and creamy,
and a thermometer inserted into the mixture registers 160 degrees F,
about 5 minutes. Set the bowl of custard into another bowl of ice
water to cool completely. Stir in the zest.

Using an electric mixer, beat the cream and remaining 1/4 cup sugar in
another large bowl until firm peaks form. Using a large rubber
spatula, gently fold the whipped cream into the custard. Spoon the
mixture onto the prepared crust. Fold the overhanging plastic wrap
over the custard and freeze until frozen, at least 8 hours or up to 3
days.

Unfold the plastic wrap. Invert the semifreddo onto a platter and peel
off the plastic wrap. Cut the semifreddo into 1-inch slices and
sprinkle with crushed amaretti cookies and serve.