A delightful, not too sweet, chocolaty, almond infused dessert.
PREP TIME: 20
COOK TIME: 25
4 ounces semisweet chocolate, chopped
3/4 cup sliced almonds, toasted
12 (1-1/2" diameter) amaretti cookies (Italian Macaroons)
1/4 teaspoon cinnamon
pinch of salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
3 large eggs
3/4 cup chilled whipping cream
1-1/2 teaspoons powdered sugar
1/2 teaspoon almond extract
Tortes: Preheat oven to 350 degrees, with rack placed in center of oven. Butter six 1/2 cup ramikens or custard cups. Dust with flour and tap out excess. Line bottom with parchment paper rounds and place on a rimmed baking sheet.
Stir chocolate in top of double boiler set over simmering water until melted and smooth.
Blend almonds, 10 of the amaretti cookies, cinnamon, and salt in processor, using on/off turns until finely ground. Transfer to medium bowl. Add butter, sugar, and eggs to processor; mix until blended and smooth, occasionally scraping down sides of bowl, about 3 minutes. Add cookie mixture and melted chocolate. Using on/off turns, process just until blended.
Divide batter among custard cups. Bake until tops of tortes are dry and puffed and tester inserted into centers comes out with moist crumbs attached, about 25 minutes. Transfer cups to rack; cool 15 minutes. Run small knife around edges of cups to release tortes. Turn tortes out onto rack and turn right side up; cool. (Can be made 3 days ahead. Wrap in plastic and store at room temperature.)
Topping:Beat together cream, sugar, and almond extract in medium bowl until cream holds peaks.
Place 1 torte on each of 6 plates. Top with a dollop of whipped cream, sprinkle with crumbled amaretti, and serve.