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1
Preheat the oven to 350 degrees.
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2
Butter an 8-inch round cake pan.
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3
Line the bottom with waxed paper and butter the paper.
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4
Dust the inside of the pan with flour and tap out the excess.
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5
Melt the chocolates in the top of a double boiler over hot water or in a bowl in a microwave and set aside.
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6
Place the amaretti and almonds in a food processor and pulse several times, until the mixture is evenly ground.
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7
Turn out onto a sheet of waxed paper and reserve.
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8
Put the butter, sugar and eggs into the processor bowl and process until the mixture is satiny smooth and no longer grainy, about 3 minutes.
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9
Stop to scrape the bowl occasionally.
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10
Add the amaretti and almond powder and the melted chocolate.
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11
Pulse until well combined.
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12
Turn the batter into the prepared pan and bake in the oven, on the center rack, for 25 to 30 minutes.
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13
The top will look dry and perhaps cracked; the center will be moist.
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14
Cool on a cake rack for 30 minutes.
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15
Run a blunt knife around the edge of the pan and turn out the torte.
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16
Peel off the wax paper, invert and cool on a rack.
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17
Dust with confectioners' sugar or cocoa.
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18
Slice thinly and serve at room temperature with whipped cream or ice cream.
