Chocolate Amaretti Cake Rachel Allen
Indulge in the rich, decadent flavors of the Chocolate Amaretti Cake, a signature creation inspired by Rachel Allen. This flourless masterpiece combines velvety dark chocolate, buttery richness, and the irresistible crunch of crushed amaretti biscuits for a dessert that is both elegant and indulgent. Ground almonds add a subtle nutty depth, while a touch of cocoa powder enhances its chocolatey allure. With its perfectly cracked top and moist, tender interior, this cake is a showstopper that's surprisingly easy to make in just over an hour. Serve it simply dusted with icing sugar, or pair it with whipped cream or vanilla ice cream for a luxurious dessert experience. Perfect for dinner parties or special occasions, this gluten-free chocolate cake is a must-try for lovers of sophisticated, timeless bakes.
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Recipe Information
Ingredients
- 200 grams Dark chocolate
- 200 grams Unsalted butter
- 5 large Eggs
- 175 grams Caster sugar
- 100 grams Amaretti biscuits, crushed
- 100 grams Ground almonds
- 2 tablespoons Cocoa powder
- 1 optional Icing sugar, for dusting
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F and grease a 9-inch round cake tin, lining the base with parchment paper.
Break the dark chocolate into small pieces and place it in a heatproof bowl along with the unsalted butter. Melt them together over a pot of simmering water, stirring occasionally, until smooth. Remove from the heat and set aside to cool slightly.
In a large mixing bowl, whisk the eggs and caster sugar together using an electric mixer at high speed for 5-6 minutes, or until pale, thick, and double in volume.
With a spatula, gently fold the melted chocolate mixture into the egg mixture, being careful not to deflate the air.
Add the crushed amaretti biscuits, ground almonds, and cocoa powder to the batter. Fold everything together gently until fully combined.
Pour the batter into the prepared cake tin and spread it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the cake has risen and the top has a slightly cracked appearance. A skewer inserted into the center should come out with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the tin for 10-15 minutes before turning it out onto a wire rack to cool completely.
Once cooled, dust with icing sugar if desired, and serve slices as they are or with whipped cream or vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
4675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.4 g | 416% | |
| Saturated Fat | 150.6 g | 753% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1387 mg | 462% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 404.1 g | 147% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 339.2 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 608 mg | 47% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 2759 mg | 59% | |
*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.
