Chocolate Amaretti Cake

From: Giada De Laurentiis; Everyday Italian

Butter-flavored nonstick cooking spray
3/4 C semisweet chocolate chips
1 C slivered almonds
1 C (about 2 ounces) baby amaretti cookies
1/2 C unsalted butter (1 stick) at room temperature
2/3 C sugar
2 tsp grated orange zest
4 large eggs
about 2 tablespoons unsweetened cocoa powder, for sifting

Preheat the oven to 350. Spray a 9" springform pan with nonstick spray and refrigerate.

In a small bowl, microwave the chocolate chips, stirring every 30 seconds, until melted and smooth, about 2 minutes.

In a food processor, combine the almonds and cookies, and pulse until finely ground. Transfer to a bowl. Add the butter, sugar, and orange zest to the processor and blend until creamy and smooth. With the machine running, add the eggs one at a time. Add the nut mixture and the melted chocolate. Pulse until blended.

Pour the batter into the springform pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan 15 minutes. Transfer to a platter, sift the cocoa powder over, and serve.