Chocolate, Almond and Amaretto Cake

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      25 min

Appears in

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.


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


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.