CHOCOLATE AMARETTI CAKE

This recipe comes from one of my favorite cooks, Giada de Laurentiis, the Food Network's sexy star. (Now that she's a new mother, she's toned down the cleavage, but it's still there.) This is an easy cake to make and different from most cakes (unless you're Italian).

GIADA'S CHOCOLATE AMARETTI CAKE

serves at least 4



Butter flavored nonstick cooking spary

3/4 C bittersweet or semisweet chocolate chips

1 C slivered almonds

1 C baby amaretti cookies (about 2-oz)

1 stick unsalted butter at room temperature

2/3 C sugar

2 t grated orange peel

4 large eggs

unsweetened cocoa powder

1. Preheat oven to 350 degrees.

2. Spray  a 9-inch springform pan with the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute. Don't overcook this or it will burn and turn mealy.

3. Combine the almonds and cookies in a food processor. Pulse until the almonds and cookies are finely ground. Transfer nut mixture to a medium bowl.

4. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse, briefly, until incorporated.

5. 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 the melted chocolate. Pulse until blended. Clean the sides of the bowl and blend again.

6. Pour the batter into the prepared pan. Bake untl the center puffs and a tester inserrted into the center of the cake comes out clean, about 35 minutes. Cook the cake in the pan for 15 minutes.

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

Can be made completely ahead.