The breadcrumb and amaretti cake, a very rustic dessert where breadcrumbs are used instead of flour, preferably homemade because it’s more natural.

To make this dessert even more delicious, we added some dark chocolate flakes that go perfectly with the amaretti.

In this recipe, there’s no butter; it’s replaced with whipping cream which gives the dessert a unique softness.

Ingredients for the Breadcrumb and Amaretti Cake:

Difficulty: Easy
Cost: Low Cost
Preparation time: 10 Minutes
Portions: 6/8 servings
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Tools for the Breadcrumb and Amaretti Cake:

Crush the amaretti with your hands and put them in a bowl, there shouldn’t be any large pieces left.
Take the dark chocolate and cut it into flakes with a sharp knife, not too small.
In a large bowl, put the eggs and sugar and beat them with an electric whisk, then add the cream and incorporate it into the mixture, add the crushed amaretti, the dark chocolate flakes (set aside a couple of tablespoons for the final decoration) or chocolate chips and the sifted baking powder, use the electric whisk to form a homogeneous mixture.
Line the base of a 10-inch springform pan (a 9-inch one is also fine), then grease the sides with a little oil and add some breadcrumbs, remove the excess breadcrumbs and pour the mixture, level it well and bake in a preheated oven at 350°F for about 50 minutes (perform the toothpick test), if you see that the cake tends to darken during baking after the first 20 minutes, cover it with an aluminum foil.
Let the cake cool, decorate with the remaining dark chocolate and a sprinkle of powdered sugar.

If you prefer, you can omit the dark chocolate.