Chocolate Amaretti Cake
Indulge in the rich, decadent flavors of a Chocolate Amaretti Cake—a dessert that perfectly blends sophistication and comfort. Made with luscious dark chocolate, crushed amaretti cookies, and ground almonds, this gluten-free cake boasts a moist, fudge-like texture with subtle notes of almond and vanilla. Whipped eggs and sugar create a light, airy crumb, while a hint of salt enhances the bold chocolate flavor. Quick to prepare in just 20 minutes, this show-stopping treat bakes to perfection in under 35 minutes, making it ideal for dinner parties or special occasions. Serve it with a dusting of powdered sugar for an elegant touch, or pair it with a dollop of whipped cream for extra indulgence. With its irresistible combination of textures and flavors, this Italian-inspired dessert is sure to become a household favorite!
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 150 grams Butter (unsalted)
- 150 grams Granulated sugar
- 100 grams Amaretti cookies (crushed)
- 100 grams Ground almonds
- 4 Eggs (large)
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 170°C (340°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and butter together. Stir occasionally until smooth, then remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk the sugar and eggs together until pale and fluffy, about 3-4 minutes.
Gently fold the cooled chocolate mixture into the whisked eggs and sugar using a spatula or large spoon. Mix until well combined.
Add the vanilla extract, ground almonds, crushed amaretti cookies, baking powder, and salt to the mixture. Fold gently until all ingredients are incorporated into a smooth batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then remove the springform ring and let the cake cool completely on a wire rack.
Once cooled, lightly dust the top with powdered sugar for a decorative finish, if desired. Slice and serve.
Nutrition Facts
Calories |
4225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.3 g | 373% | |
| Saturated Fat | 138.7 g | 694% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1068 mg | 356% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 353.2 g | 128% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 270.0 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 562 mg | 43% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 2556 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
