Nov 4, 2012

Chocolate amaretti cake

It was a hit. It always is. Delicious, simple, fast and foolproof. What more could you want? I've made it so many times, alternating here and there a bit - always a success! A perfect dessert if you want to take something to your friends,  just like I did a couple of days ago. Nobody will ever be disappointed. And they will always want the recipe!

I took the recipe from Giada De Laurentiis. Her Italian influence always brings desserts to another level.

The cake doesn't use any flour, so that's interesting. It uses slivered almonds and cookies as the dry ingredients. And then, there is butter, sugar, eggs...and melted chocolate.

The only ingredient that can be hard to find are the amaretti cookies. It's an Italian classic. You can find them in any bigger supermarket but not in your local one. So I always make sure I get some when I get a chance.

The original recipe calls for orange zest. I usually don't have oranges around, so I substitute it with orange extract or any other extract that I think might work. I've used vanilla, rum, bitter almond before - all good.

And that's it. The only trick is not to over bake it, kind of like with brownie. It only takes 35 minutes to bake and not more. When it starts cracking and the toothpick from the middle comes out with some batter, it's ready.

I often make the cake while Julian is doing the dishes after lunch. When it's all done, we have a delicious dessert to enjoy!

Recipe adapted from Giada de Laurentiis
time: 15 min preparation + 35 baking +15 min cooling


  • 4 ounces (114 g) dark chocolate (I used 50% cocoa)
  • 3/4 cup (100 g) whole almonds 
  • 2 ounces (57 g) amaretti cookies or any other light/simple cookies
  • 1 stick (120 g) butter, room temperature plus more to butter the form
  • 2/3 cup (135 g) sugar 
  • zest from one medium orange, grated
  • 4 eggs, room temperature
  • cocoa for sifting on top

  1. Preheat the oven to 350F/180C. Butter (extra butter) a 10 inch (26 cm) round spring baking form and put it in the fridge. 
  2. In a food processor with steal blades, blend almonds and cookies still finely ground. Melt chocolate over hot (not boiling) water. 
  3. Using a standing mixer with a paddle attachment, mix butter, sugar and zest until light and fluffy, on medium speed, for about 2 minutes. Add eggs, one at the time. Mix in nut mixture and chocolate and stir to combine. Transfer the batter in the form. 
  4. Place it in the hot oven for 35 minutes, not more. Take it out, let it cool in the form for about 10 minutes.  Sift some cocoa on looks beautiful this way.

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