The amaretti, almond, and dark chocolate cake is a fragrant dessert perfect for breakfast, but suitable for any time of the day when you want to enjoy a cake with an intense and bold flavor, like this one.
Indeed, those who love amaretti will surely delight in tasting it, and the presence of chopped almonds and substantial dark chocolate chunks makes it even more delicious—a truly exceptional combination, as one can imagine.
Attempting its preparation is not difficult at all, and by following the recipe’s indicated doses, you will obtain a tall cake, soft inside, and with a “craquelé” crust, which will accompany you during any “indulgent” breaks, perhaps paired with a good coffee, a cappuccino, or tea.
After a meal, a small glass of specially chosen liqueur can be a great way to serve it.
The amaretti cake can also prove to be a valuable ally in getting rid of the leftover Easter chocolate that we all more or less find in our pantry.
If you have the time and want to wake up happier, prepare this cake, and waking up will become a more pleasant moment!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 438.94 (Kcal)
- Carbohydrates 54.07 (g) of which sugars 22.08 (g)
- Proteins 8.00 (g)
- Fat 22.88 (g) of which saturated 5.81 (g)of which unsaturated 15.99 (g)
- Fibers 3.18 (g)
- Sodium 96.70 (mg)
Indicative values for a portion of 86 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup sugar
- 3/4 cup almonds (without skin or almond flour)
- 2 1/2 cups amaretti
- 3 eggs (large or 4 medium eggs)
- 1/2 cup sunflower oil (or 1/2 cup melted butter)
- as needed milk
- 3/4 cup dark chocolate
- 1/2 packet vanillin
- 1 packet baking powder
- as needed powdered sugar
Tools
- Blender / Mixer
- Cutting Board
- Bowl
- Electric Whisk
- Sieve for flour
- 1 Spatula
- Pan diameter 9 inches, preferably springform
Steps
Per preparare la torta amaretti mandorle e cioccolato fondente, iniziare dal tagliare a grosse scaglie il cioccolato fondente.
Frullare poi gli amaretti riducendoli in farina.
Tritare le mandorle senza pellicina aggiungendo nella tazza del mixer/ frullatore un cucchiaio di fecola, prelevato da quello della ricetta.
In una ciotola lavorare le uova intere con lo zucchero e la vanillina aiutandosi con le fruste elettriche.
Unire le mandorle e gli amaretti tritati, l’olio di girasole e per amalgamare continuare a lavorare con le fruste elettriche.
Aggiungere la farina setacciata con il lievito e la fecola, incorporare ancora con le fruste elettriche.
Se l’impasto vi sembra un pò troppo denso, unire piccoli quantitativi di latte.
Finire con l’aggiunta del cioccolato a scaglie (o le gocce) e rigirare con una spatola in silicone (leccapentole).
Versare l’impasto così ottenuto in uno stampo apribile di diametro 22 cm.
Foderare anche la sola base della tortiera con carta forno, in quanto qualche pezzo di cioccolato depositatosi sul fondo potrebbe far attaccare il dolce.
Oleare bene e infarinare i lati o ungerli con staccante per teglie (per la ricetta cliccare qui).
Infornare nella parte centrale del forno statico, preriscaldato a 180 gradi, per circa 40/45minuti. Prima di sfornare, eseguire la prova stecchino, che ne dovrà uscire asciutto.
Lasciar raffreddare, poi togliere dallo stampo e spolverizzare con zucchero a velo.
La torta amaretti mandorle e cioccolato fondente è così pronta.
Store in an airtight cake container for up to 5 days.
Store in an airtight cake container for up to 5 days.
Here is a selection of products that are decidedly useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are decidedly useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
