Torta di Amaretti e Cioccolato

Amaretti and Chocolate Cake

Preparation info

  • Difficulty


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Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

How this recipe got into my files I no longer recall. It had been there for years, and, when I finally got around to trying it, I wished I had done it sooner. I ought to have known that amaretti and chocolate make an ideal match, neither one too sweet, both with that fine, faint touch of bitterness so bracing on the palate. This is not a cake that rises much, but it is moister than its low profile might lead one to suspect. There are few desserts that a topping of homemade whipped cream does not do some good to, and on this one, I think, it would be particularly apt.


  • ½ pound butter, softened to room temperature, plus 1 tablespoon for smearing the baking pan
  • 1 cup granulated sugar
  • A bowl for beating egg whites—preferably, but not indispensably, a copper bowl washed with vinegar and salt, rinsed thoroughly, and dried
  • 5 eggs
  • ½ cup flour, plus 1 to 2 tablespoons for dusting the pan
  • 10 pairs of amaretti (Italian macaroons), full size (about 4 ounces unwrapped), not the miniatures, ground to a powder in a blender or food processor
  • 2 ounces semisweet baking chocolate, grated fine
  • A 10- to 12-inch spring form baking pan


  1. Combine the softened butter and the sugar in a bowl and beat until the mixture becomes creamy and fluffy.
  2. Break an egg, put the white in the copper or other bowl, and add the yolk to the butter and sugar mixture. Beat the yolk in rapidly with a whisk. Repeat the operation with the remaining eggs, beating in 1 yolk at a time.
  3. In a separate bowl mix the ½ cup of flour and the ground amaretti Add to the butter, sugar, and egg mixture, beating in a little at a time until it is all thoroughly incorporated.
  4. Add the grated chocolate to the mixture, mixing it in thoroughly.
  5. Turn on the oven to 350°F.
  6. Beat the egg whites until they form stiff peaks. Gently stir 3 to 4 tablespoons of beaten egg whites into the cake mixture to loosen its consistency slightly, then fold in the remaining egg whites.
  7. Smear the inside of the baking pan with the tablespoon of butter, dust with the 1 to 2 tablespoons of flour, turn the pan upside down and give it a knock against the work counter to shake off excess flour.
  8. Pour the cake mixture into the pan and bake in the uppermost level of the preheated oven for 1 hour. The cake is done when a toothpick poked into it comes out dry.
  9. Loosen the side of the springform pan and, when the cake has settled a little while, detach it from the bottom of the pan.