This chocolate and amaretti cake is a classic dessert that “always works.” Do you have friends over for dinner or are you invited and need to bring a dessert? With this cake, you’re on the safe side. So it’s worth trying, don’t you think? Very simple to make, it takes just a few minutes to prepare and is perfect even for beginners. Moreover, it’s really good because the combination of chocolate and amaretti is perfect. I recommend it! Or rather… I highly recommend it!
Other recipes with “chocolate and amaretti” not to miss:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 409.57 (Kcal)
- Carbohydrates 48.52 (g) of which sugars 20.26 (g)
- Proteins 6.69 (g)
- Fat 21.85 (g) of which saturated 12.70 (g)of which unsaturated 8.65 (g)
- Fibers 2.30 (g)
- Sodium 112.44 (mg)
Indicative values for a portion of 87 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 for the Chocolate and Amaretti Cake
- 1 1/2 cups All-purpose Flour
- 7 oz Amaretti
- 3/4 cup Sugar
- 5 oz Butter
- 2 eggs (medium)
- 1/2 cup Milk
- 3 1/2 oz Dark Chocolate
- 1 tbsp Baking Powder
Tools
- 1 Knife
- 1 Bowl
- 1 Sieve fine mesh
- 1 Cake Pan 9 inches in diameter
Preparation of the Chocolate and Amaretti Cake
Using a knife, coarsely chop the chocolate and set aside.
Melt the butter in a double boiler or microwave and let it cool slightly.
Finely grind the amaretti and place them in a bowl.
Sift the flour together with the baking powder; then add the sugar and mix well to combine everything.
Then add in succession the eggs, the melted and slightly cooled butter, and the milk.
Mix very well to combine all the ingredients. If the dough is too stiff, add a little more milk.
Finally, add 3/4 of the chopped chocolate to the mixture and mix again. I generally set aside the larger flakes which I use for the topping.
Pour everything into a 9-inch diameter cake pan previously buttered and floured or lined with wet and squeezed parchment paper. You can also use a baking spray; find the recipe by clicking HERE.
Level the surface of the cake well with a spatula and then distribute the rest of the chopped chocolate.
Bake the chocolate and amaretti cake in a preheated static oven at 356°F for 35/40 minutes. Remove from oven and let cool before taking it out of the mold.
Once cool, you can sprinkle it with powdered sugar or bitter cocoa or leave it “plain”, without anything. Enjoy! Paola
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