Chocolate Mousse Cake Amaretto Saronno
Indulge in pure decadence with this Chocolate Mousse Cake Amaretto Saronno, a luxurious dessert that marries the richness of dark chocolate with the subtle almond warmth of Amaretto. Featuring a soft and fudgy cake base topped with an airy and luscious chocolate mousse infused with a hint of liqueur, this recipe is a showstopper perfect for special occasions or elegant dinner parties. The combination of velvety whipped cream, smooth gelatin, and aromatic Amaretto ensures a mousse layer that is both light and flavorful. Finished with a delicate dusting of cocoa powder, this dessert is as beautiful as it is delicious. With only 30 minutes of prep time and a melt-in-your-mouth texture, this indulgent treat will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa)
- 100 grams unsalted butter
- 150 grams granulated sugar
- 4 large eggs
- 60 grams all-purpose flour
- 1 pinch salt
- 250 ml heavy whipping cream
- 30 grams powdered sugar
- 3 tablespoons Amaretto Saronno
- 1 teaspoon gelatin powder
- 2 tablespoons water
- 1 tablespoon cocoa powder (for dusting)
Instructions
Preheat your oven to 175°C (347°F) and line the bottom of a 20 cm (8-inch) springform pan with parchment paper. Lightly grease the sides of the pan.
In a heatproof bowl, melt the dark chocolate and butter together over a double boiler, stirring until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk the granulated sugar and eggs until pale and fluffy, about 3-4 minutes. Gradually fold in the melted chocolate mixture.
Sift the flour and salt into the chocolate mixture and gently fold with a spatula until just combined. Be careful not to overmix.
Pour the batter into the prepared springform pan. Bake in the oven for 20-25 minutes or until the edges are set and the center still has a slight jiggle. Remove from oven and allow to cool completely in the pan.
While the cake base cools, prepare the chocolate mousse. Whip the heavy cream and powdered sugar in a mixing bowl until soft peaks form. Refrigerate while preparing the gelatin.
In a small bowl, sprinkle the gelatin powder over the water and let it bloom for 5 minutes. Heat the gelatin mixture in a microwave for 10-15 seconds until it dissolves completely.
Add the Amaretto Saronno to the melted gelatin, then fold this mixture gently into the whipped cream until fully incorporated. Be careful to maintain the airy texture.
Once the cake base has cooled, spread the chocolate mousse evenly over the top, smoothing with a spatula. Refrigerate the cake for at least 4 hours, or until the mousse is set.
Before serving, carefully remove the springform pan and dust the top of the cake with cocoa powder. Slice and serve chilled.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 32.3 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 260 mg | 6% | |
*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.
