Chocolate Amaretti Cake, and an Update

Just wanted to let you all know there’s been some sad stuff going on in life that has prevented me from being able to cook, bake and get some posts up.  To add to all that, yesterday, my father was admitted to the hospital, so the Passover and Easter posts I had planned will have to wait.  However, I will have a Secret Recipe Club post up on the 9th, with Bad Boy First Love Part 9, only because I finished it about three weeks ago, so at least I can give you something until everything is hopefully better again.

Thanks, and hope everyone has a wonderful holiday. xoxo

Chocolate Fudge Amaretti Cake. Crunchy Italian Amaretti cookies inside out of a perfect, fudgy, dense, chocolate cake. It's so hard to eat just one slice! #chocolateamaretticake #chocolatecake #Amaretticookies #Amaretti #Almonds #cake

UPDATE Feb, 2019. I found the photo and recipe of this Chocolate-Amaretti cake I made for a Daring Kitchen (no longer alive) article about 11 years ago. It differs from other Chocolate – Amaretti cakes with the addition of a little flour, which is paramount to cutting the density a bit, but in a good way. I really wanted to share it with you all, so I found yet another almost empty post  (which kind of bugged me for years) to do it in. Any recipe-less almost empty posts need a recipe (OCD).

That said, I love almond flavored cakes in any form. Growing up, our neighbor, who was a PHENOMENAL, and very proud Italian Cook, and baker, used to make the most incredible almond amaretto pound cake in the world (not to mention a ridiculously amazing Chocolate Chip Cookie Dough Stuffed Amaretto Pound Cake!). I wish I had the recipe! Dang.

This recipe does not contain Amaretto, but you can add a shot or two to the chocolate ganache topping if you like!

Hope you try it and love it!

Chooclate – Amaretti Cake

Chocolate Fudge Amaretti Cake
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 servings
 
Loosely adapted from Cooking From Above--Italian, by Laura Zavan and Pierre Javelle
ingredients:
Cake
  • ⅔ cup (100 grams, 3.5 ounces) chopped semisweet or bittersweet chocolate
  • 1 stick (4 ounces) unsalted butter
  • 1 teaspoon espresso powder (optional)
  • ¼ teaspoon pure almond extract (optional)
  • 6 (70 grams, 2.5 ounces) crunchy amaretti cookies *
  • ¼ cup all-purpose flour (25 grams, 1 ounce) (or rice flour to make it gluten-free)
  • 2 tablespoons (25 grams, 1 ounce) ground amaretti cookies *
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 eggs
  • ¾ cup (150 grams, 5.5 ounces) sugar
Chocolate Ganache Icing
  • ⅔ cup (100 grams, 3.5 ounces) chopped semisweet or bittersweet chocolate
  • ½ cup (100 ml, 3.5 fluid ounces) heavy cream
  • extra ground or crumbled amaretti cookies and slivered almonds (toasted, if desired) for topping
directions:
For the Cake
  1. In a double boiler or a heat-proof bowl over a simmering pot of hot water, making sure the water does NOT touch the bottom of the bowl, melt the chocolate with the butter and espresso powder (if using) until smooth. Remove from heat, and stir in the almond extract, if using. Let cool completely.
  2. Preheat oven to 350 degrees F (180 degrees C)
  3. Grease (with extra butter or spray oil or just a neutral oil) an 8-inch or 9-inch springform pan (I used an 8-inch springform) or cake pan and line with a circle of parchment paper, and grease that too. If you don't have parchment circles, just grease the pan well.
  4. Grind the crunchy amaretti in a food processor or just crumble them as finely as you can. Coat the bottom and side of the pan with all the crumbs. Place in the fridge to 'set' the crumbs.
  5. In a bowl, stir together the flour, ground amaretti cookies, baking powder and salt, set aside.
  6. In another bow, beat the eggs and sugar until light in color and very fluffy. It will thicken slightly, and when it does, it's ready.
  7. Gently fold in the flour, ground amaretti cookies, baking powder and salt mixture, then the cooled melted chocolate-butter mixture.
  8. Pour the batter into the crumb coated cake or springform pan.
  9. Bake for 25 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for about 10 to 15 minutes before turning it out onto a wire rack to cool completely.
Make the Chocolate Ganache Icing
  1. In a double boiler or a heat-proof bowl over a simmering pot of hot water, making sure the water does NOT touch the bottom of the bowl, melt the chocolate with the cream until smooth, or alternatively, place the chocolate in a bowl, then heat the cream in the microwave, and pour it over the chocolate in a bowl, letting it sit until the chocolate is melted, then stirring until smooth.
Finish the Cake
  1. Pour the chocolate ganache icing over the top of the cake. If some of it drips down the sides, no worries! Top the cake with the slivered almonds (as you can see in my photo, I lined the perimeter of the cake with the almonds, for a fancy finish, but you can just scatter them on top) and extra ground or crumbled amaretti cookies, if desired. This cake can be chilled before eaten, if you prefer, but we like it room temp.
notes:
^ You can find Amaretti cookies in most supermarkets, but if not, definitely Italian specialty markets or groceries, or ONLINE. You can also make them yourself! It's easy and so rewarding!

Chocolate Fudge Amaretti Cake. Crunchy Italian Amaretti cookies inside out of a perfect, fudgy, dense, chocolate cake. It's so hard to eat just one slice! #chocolateamaretticake #chocolatecake #Amaretticookies #Amaretti #Almonds #cake

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