Chocolate Amaretti Torte

 I baked this cake today, in remembrance of my sisters birthday.

It is delicious, a simple little cake!

Chocolate Amaretti Torte

6 large double amaretti cookies

3/4 cup almonds

1/2 cup butter

1/2 cup sugar

3 large eggs

4 oz. bittersweet chocolate, melted and cooled

For the Glaze:

4 oz. bittersweet chocolate, chopped

1/2 cup heavy cream

2 tbsp. sugar

2 tbsp. water

For the Almond Whipped Cream:

3/4 cup heavy cream

1/2 tsp. pure almond extract

1 1/2 tsp. confectioners sugar

Centre a rack in the oven and preheat to 350° F. Butter an 8" round cake pan, line with parchment or waxed paper and dust the inside of the pan with flour. Tap out the excess flour. Place the prepared pan on a parchment lined baking sheet.

 Put the amaretti and almonds in a food processor and pulse to grind them finely and evenly.

 Put the butter, sugar and eggs into the processor and process until the batter is smooth and satiny. Add the melted chocolate, and pulse until it is thoroughly incorporated.

Turn the batter into the prepared pan and smooth the top with a rubber spatula.
Bake for 25 to 30 minutes, or until a thin knife inserted into the centre of the cake comes out almost clean. Transfer the cake to a rack to cool for 15 minutes.

Run a knife around the sides of the cake pan and unfold the cake onto the rack, The cake will be very thin. Peel off the paper liner, invert the cake and cool to room temperature. When you are ready to glaze the cake, put the cake still on the rack over a sheet of waxed paper to catch the drips

To make the glaze:

Put the chopped chocolate into a bowl.

Stir the cream, sugar an dater together in a small saucepan, and bring to a boil over medium heat. Pour the cream over the chocolate and wait 1 minute, then, using a small rubber spatula, gently stir until the glaze is smooth, blended and shiny. Pour the glaze over the top of the cake and with a long metal spatula, spread it over the top, allowing it to spill over the sides of the cake; then smooth the glaze over the sides. Refrigerate the cake for 30 minutes to set the glaze.

( I found the glaze much too runny, I would let it cool before glazing the cake)

To make the almond whipped cream:

Working with a hand mixer in a medium bowl, whip the cream on medium low speed until it holds soft peaks,. Beat in the almond extract and sifted confectioners sugar.

Slice the cake and top each slice with a spoonful of almond whipped cream and fresh raspberries. Enjoy!

I found this recipe in Baking From My Home to Yours, by Dorie Greenspan.

Summer Garden

I have been neglecting my blog for months now, life keeps getting in the way.

We took Miss Bean to the vet in the city yesterday. I found a growth on the back of one of her legs a couple of weeks ago, it started to bleed a few nights ago.

It's a tumor, and it is vascular. She will need to have it removed, the appointment was for Monday morning, I changed it this morning. She is on an antibiotic for 10 days and I would like the infection cleared up before her surgery. We will be watching her closely, if it grows she will be going back to the vets sooner than later. What a stressful month, losing Kinoje and now having Cali sick. Dog stuff is family stuff to Mark and I.

I took a few photos around the gardens and greenhouse in an attempt to relax a little. I must say even though we have been plagued with chipmunks and bugs, the gardens are doing pretty good.

giant sunflower with a bee

yum, we had a fabulous raspberry season

lettuce

oh joy, my first attempt at fennel, who knew it would grow so well here!

I will be planting it again next year, yum baked fennel salad!

green tomatoes will soon turn yellow or orange

gorgeous pink hollyhocks

green jalapeno peppers

gorgeous purple calypso peppers

Raspberry Cupcakes

Raspberry Cupcakes

For the cupcakes:

1 1/4 cup unbleached flour

1/2 tsp baking powder

1/4 tsp salt

1/3 cup milk

1 tsp vanilla extract

6 tbsp butter, room temperature

3/4 cup sugar

2 large eggs

1 1/2 cups fresh raspberries (approx.)

For the icing:

4 oz cream cheese, room temperature

1/4 cup butter, room temperature

the juice from 1/4 cup raspberries, pressed through a sieve

1/3 cup icing sugar

1. Preheat oven to 350° F. Mix together flour, baking powder and the salt.

Stir together milk and vanilla in a separate bowl.

2. Beat the butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With mixer running, add the eggs, one at a time. Beat in flour mixture in 3 additions, alternating twice with the milk mixture.

3. Line a standard muffin tin with baking cups. Fill each with 1 tbsp of batter, add about 8 or 9 raspberries, and 2 tbsp of additional batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin, on a rack.

4. Make the frosting: Beat the cream cheese together with the butter until smooth and fluffy, slowly add the raspberry juice, beat until smooth. Slowly add the icing sugar and continue to beat until smooth.

You may have to refrigerate the buttercream until it is thick enough to ice the cupcakes.

Top the cooled cupcakes with the buttercream and a few fresh raspberries, and enjoy! Yum!!

Makes 12 cupcakes.