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1
Position rack in center of oven and preheat to 350F.
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2
Butter four 3/4-cup custard cups or souffle dishes.
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3
Dust with flour; tap out excess.
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4
Line bottom of cups with parchment paper rounds.
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5
Place on rimmed baking sheet.
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6
Stir chocolate in top of double boiler set over simmering water until melted and smooth.
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7
Using on/off turns, blend almonds, amaretti, cinnamon, and salt in processor until finely ground.
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8
Transfer to medium bowl.
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9
Add butter, sugar, and eggs to processor; mix until blended and smooth, occasionally scraping down sides of bowl, about 3 minutes.
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10
Add cookie mixture and melted chocolate.
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11
Using on/off turns, process just until blended.
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12
Divide batter among custard cups.
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13
Bake until tops of tortes are dry and puffed and tester inserted into centers comes out with moist crumbs attached, about 30 minutes.
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14
Transfer cups to rack; cool 15 minutes.
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15
Run small knife around edges of cups to release tortes.
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16
Turn tortes out onto rack and turn right side up; cool.
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17
(Can be made 3 days ahead.
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18
Wrap in plastic and store at room temperature.)
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19
Beat together cream, sugar, and almond extract in medium bowl until cream holds peaks.
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20
(Can be made 4 hours ahead; refrigerate.)
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21
Place 1 torte on each of 4 plates.
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22
Top with dollop of whipped cream, sprinkle with crumbled amaretti, and serve.
