Chocolate Amaretti Cake

Tuesday 22nd May 2018

For May Blog

Chocolate Amaretti Cake

Serves 10

This yummy chocolate cake is delicious served with some fresh summer fruit.   Try a mixture of strawberries, raspberries and blueberries. 

I like to sprinkle the washed and drained fruit with a little caster sugar and then add some apple juice and leave the fruits to soak for about 30 minutes at room temperature before serving. Fresh cream or crème fraiche goes well with the cake and fruit.

This cake freezes well for up to 3 months.  Defrost overnight in refrigerator and bring to room temperature for an hour before serving.

125g good dark chocolate, I like Bourneville

75g amaretto biscuits

100g ground almonds

2 Tablespoons plain flour

1 Tablespoon cocoa powder

175g caster sugar

Finely grated zest 1 orange

100g butter, cubed

5 large eggs, beaten

Cocoa powder or sifted icing sugar for dredging

  • Pre- heat oven to 180C, Gas 4. Grease with a little softened butter, and line the base of a 23m spring form tin with greaseproof paper.  Grease paper.
  • Melt the chocolate, with the butter, in a medium size bowl, suspended over hot water.  Do not allow bowl to touch the water.
  • Put the amaretto biscuits, and orange zest into a food processor.  Whiz until biscuits are almost finely ground- I like to leave them a bit gritty.
  • In a large mixing bowl, beat eggs and sugar together, using an electric mixer, for about 10 minutes, until thick and creamy.
  • Using a large metal spoon, fold the melted chocolate and butter into the whisked mixture.
  • Fold in the sieved flour and cocoa powder.
  • Fold in the crushed amaretto biscuits and ground almonds, until well combined.
  • Pour into prepared tin and bake 40-50 minutes, until cake is puffed up and slightly cracked around the edges.
  • Remove from oven and set aside in the tin for 20 minutes.
  • Carefully transfer to a serving plate.  The top will be crisp and cracks easily, so dust with lots of sifted cocoa or icing sugar serve slightly warm or cold.