Chocolate Amaretti Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Making this cake is beyond easy, finding the right cookies and pan is the problem. Look for the amaretti in a large grocery store or a gourmet grocery. The amaretti you are looking for are small (about 2-3" across) hard, crunchy, light almond cookies. They are not very sweet and have the consistency of light gingersnaps. Lazzaroni are the easiest brand to find, but are more expensive. Do not buy the soft, individually wrapped amaretti. Look for cookies loose in a bag, like Bonomi.
The cake can be hard to get out of the pan, be sure to butter the cake pan AND use parchment paper. I bought a silicon cake pan just for this cake and that was very helpful.
6 oz semisweet chocolate, broken up
1 cup almonds, whole or slivered
1 cup amaretti crumbs (crush with a rolling pin before putting into the food processor)
1/2 cup butter, unsalted
2/3 cup sugar
4 eggs
Cocoa powder
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Directions: |
Directions:1) Preheat oven to 350º. Butter a 9" cake pan. Line the bottom of the pan with parchment paper or waxed paper and butter the paper. Then flour the bottom and sides of the pan.
2) Just softened the chocolate in a bowl held over, but not touching, simmering water. When the chocolate is softened, beat until smooth and set aside.
3) In a food processor, process the almonds and cookies until finely ground and uniform in size. Pour out into a bowl and set aside. Process the butter and sugar until smooth. With the motor running, add in the eggs one at a time. Stop occasionally and scrape down the sides, mixing well. Then add in the cookies and chocolate. Pulse a few times to blend the batter. Pour the batter into the prepared pan.
4) Bake until the center is slightly puffed, about 30 minutes. Cool in the pan on a wire rack for about 15 minutes. Invert onto the serving plate, peel off the paper and cool completely.
5) When cool, just before serving, dust with cocoa powder or powdered sugar |
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Number Of
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Number Of
Servings:10-12 |
Personal
Notes: |
Personal
Notes: I have a vivid memory of making this cake at the beach a few times and having certain young people scraping the crumbs and smears of chocolate off the serving platter after the cake was gone...literally licking the plate. Put this cake on a flat cut glass platter, and instead of cocoa on the top, make a pattern with a doily and some powdered sugar - people will think you are a genius baker, they will never know how easy and foolproof this cake is.
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