real life test kitchen: dorie greenspan’s 15 minute magic chocolate amaretti torte

amaretti torte

Any recipe with the word ‘magic’ in the title has got to be good, right? And it is, it so is. I spotted this recipe last year over at Serious Eats, where baking maven Dorie Greenspan has a regular column. I was drawn to it immediately, because the recipe has no wheat ingredients (last year around this time I was on a wheat elimination diet), and because it was a perfect no-flour recipe for Passover Seder. The key to the cake is all in the cookie: amaretti, an Italian cookie made with almonds and apricot kernels. The cookies get a quick blitz in the food processor, are mixed with the chocolate and other ingredients and ready to bake in a flash — literally, you guessed it, 15 minutes. After baking, the cake is cooled and glazed with a decadent chocolate ganache and is ready to be enjoyed slice by fudgy, almond flavored slice.


When I made my version of “the Magic” last year, I couldn’t help brighten up my version of the torte with some edible pansies from my garden, a quick and impossibly simple way to decorate the spartan pastry. I never snapped a shot of the interior before serving, so thankfully, I found a treasure trove of images around the blogosphere thanks to the tireless efforts of Tuesdays with Dorie, a network of food bloggers who each week collectively bake a recipe from the pages of Dorie Greenspan’s Baking: From my Home to Yours. Apparently they’ve been working their way through the book for quite a while, so I must be living under a rock or something. — Megan B.

Wanna make a little 15 minute magic yourself? Go to Serious Eats for the recipe.

Second photo courtesy of My Baking Heart

From our partners
Beth Ellen

I looked up this recipe and it sounds great, and really easy. But when I click over to the recipe, the 3rd step of the instructions is missing—this is the step that would tell how long to bake the cake. Do you have this info? I tried to navigate to the sight by looking it up in google, just in case something went wrong with your link, but the step is still missing….weird, huh?

Looks yummy. Good thing I can’t cook because I would weigh 100 lbs.

Megan B

@ Beth Ellen: Good eye — here’s the missing third step, condensed for space. I’ll send an email to SE to see if they can fix it, too.

Bake for 25-30 minutes @ 350 until a thin knife inserted in the center comes out almost clean. The top will look dry and maybe cracked — it’s OK. Let it cool on a rack for 15 minutes. Un-mold the cake from the pan by running a knife around the edge of the pan and inverting it onto the rack. Remove the parchment and let it cool to room temperature. Place the rack over parchment or wax paper and glaze.

Beth Ellen


Megan B

SE fixed the recipe!