4large eggsseparated and left to come to room temperature
3tbspslivered almondsfor the top
I used a dark chocolate with 55% cacao content, while Jamie has used Lindt chocolate with almonds. They didn't have that in my store so I opted for regular chocolate.
Preheat the oven to 180C and butter a square baking tin of about 22 cm square. Grind the amaretti cookies in the magimix or similar device and make sure you end up with about 100 gr. Melt the chocolate au bain marie (in a bowl or pan over simmering water) stirring constantly as it melts. Remove from the heat and allow to cool.
Place the eggwhites in a medium sized bowl with a few grains of salt and set aside. In a large mixing bowl, beat the softened butter with the sugar until smooth, creamy and fluffy. Beat in the egg yolks, one at a time, beating until combined. Add the melted and slightly cooled chocolate and beat until smooth and blended. Beat in the Amaretto. Beat in the flour, then the crushed amaretti cookies.
Using very clean beaters, beat the egg whites for 30 seconds on low speed then increase to high speed and beat until soft peaks hold. Gently yet firmly fold the whites into the chocolate batter, a third at a time, until well blended, no white chunks are visible and the batter is smooth. Scrape into the prepared baking pan and smooth. Sprinkle the slivered almonds over the top.
Bake for 40 – 45 minutes or until the top is puffed, a dull brown color and set. Be careful that the top doesn’t burn. Remove from the oven and allow to cool on a cooling rack.