CHOCOLATE HAZELNUT AND AMARETTI CAKE with mascarpone, quick and easy, without yeast, very creamy and delicious perfect as a Sunday dessert, it melts in your mouth, without flour, butter, and oil.
The CHOCOLATE HAZELNUT AND AMARETTI CAKE is one of those desserts that are born by chance and immediately become everyone’s favorite. I made it for a dinner with friends and I swear it was devoured in a moment! I thought I had to save a few slices for the next day, but not a crumb of amaretti was left on the plate. It’s a very creamy dessert, rich in chocolate, with that crunchy and aromatic touch of hazelnuts that perfectly match with the strong flavor of the amaretti.
You know when you want a Sunday dessert that surprises without having to go crazy with a thousand steps? Well, this cake is just right for you: it is without yeast, without flour, without butter, and without oil, so it remains very light in texture, but at the same time super delicious thanks to the mascarpone that makes it melt at the first bite.
With this CREAMY CHOCOLATE HAZELNUT AND AMARETTI CAKE I assure you will win over anyone, because it is one of those clever desserts that seem complicated but are actually very easy to make. And above all… it’s so good that they will immediately ask you for the recipe!
Follow me in the kitchen today there’s the chocolate hazelnut and amaretti cake.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2 eggs
- 3/4 cup hazelnuts
- 5 1/4 oz 60% dark chocolate
- 3 1/4 tbsp sugar
- 5 1/4 oz mascarpone
- 10 amaretti (gluten-free for celiacs)
Steps
Grind the hazelnuts into flour and set aside, melt the chocolate in a double boiler.
Beat the eggs with the sugar and a pinch of salt until they are fluffy.
Add the melted chocolate and mix with the whisk, incorporate the hazelnuts, continue mixing with the whisk then add the mascarpone and mix with a spatula, finally add the crumbled amaretti.
Pour the mixture into a 8-inch cake pan and bake at 350°F for 30 minutes, perform a toothpick test before removing from the oven.
Bon appetit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
CHOCOLATE HAZELNUT AND AMARETTI CAKE
Why you will love this cake
This chocolate and hazelnut cake has everything it takes to become a joker recipe:
It is prepared in a few minutes and without complicated tools.
It is perfect as a dessert but also for a special snack.
It has that irresistible aroma of crumbled amaretti that pairs perfectly with the dark chocolate.
It is a dessert that always remains creamy, and therefore different from regular dry cakes.
Extra tips to make it special
If you want an even more delicious contrast, add a few drops of rum or amaretto liqueur.
Serve it with a scoop of vanilla ice cream: it becomes a restaurant dessert.
If you don’t like mascarpone, you can replace it with creamy ricotta for a lighter version.
You can decorate it with hazelnut granules or whole amaretti for a scenic effect.
Prepare it the day before: the flavor intensifies and it becomes even tastier.
When to make it
The truth? Always. 😍 But if we really have to choose, this chocolate and amaretti cake is perfect:
As a dessert after dinner with friends (as I did).
For Sunday lunch, served with a dusting of cocoa or powdered sugar.
At Christmas or Easter, because the amaretti give it that elegant festive air.
Or as an alternative birthday cake, accompanied with whipped cream or ice cream.
FOLLOW ME ON TELEGRAM ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
HERE MORE RECIPES
FAQ CHOCOLATE HAZELNUT AND AMARETTI CAKE
Can I make the CHOCOLATE HAZELNUT AND AMARETTI CAKE without mascarpone?
Yes, you can replace it with ricotta or Greek yogurt, the cake will still be creamy.
Can this cake be made gluten-free?
Of course! Just use gluten-free amaretti and check the chocolate you use.
How to store it?
It’s best to keep it covered in the fridge for 2-3 days: it will stay fresh and creamy.
Can it be frozen?
Absolutely yes: cut it into slices, wrap them individually, and keep them in the freezer. You just need to thaw them at room temperature.
