Name: Chocolate, Almond and Amaretto Cake
Total time: 25 min
Yield: Makes: 8–10-portion cake
Ingredients: 175 g / 6 oz plain dessert chocolate; 135 g / 4½ oz ground almonds; 4 tbs Amaretto di Saronno; 6 medium eggs, separated; 2–3 tbs Amaretto di Saronno; 230 g / 8 oz plain dessert chocolate, minimum 70% cocoa solids; 200 g / 7 oz caster sugar; 30 g / 1 oz flaked blanched almonds; 30 g / 1 oz unsalted butter

Preparation info

Makes:
8–10
-portion cake

Difficulty
Easy
Ready in
25 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

An almond cake made with plain dark chocolate and no flour. It is satisfyingly rich and intense, the flavour enhanced further with Amaretto di Saronno, the Italian almond liqueur.

Ingredients

230 g / 8 oz plain dessert chocolate, minimum 70% cocoa solids
4 tbs Amaretto d

Method

Break the chocolate into pieces in a bowl. Add the Amaretto and gently melt the chocolate in a hot oven or by placing the bowl over a pan of simmering water until the chocolate has become liquid. Stir gently to incorporate the liqueur but do not overheat or over-stir the chocolate or it may thicken.

Whisk the yolks with half the sugar until light and foamy. Fold in the melted chocolate.