Today I present to you a dessert I made using ready-made thin shortcrust pastry. Yes, the kind you buy in rolls at the supermarket. This is how my chocolate and amaretti stuffed cake was born, perfect at any time of the day, from breakfast to dinner. The crust is crispy, and the filling is really delicious. A cake that can be prepared quickly thanks to the use of this type of pastry. Of course, you can replace it with homemade pastry, but I’m afraid the result wouldn’t be the same. What do you say? Won’t you try it?
Other recipes with amaretti and chocolate:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 379.94 (Kcal)
- Carbohydrates 54.47 (g) of which sugars 25.09 (g)
- Proteins 5.48 (g)
- Fat 16.24 (g) of which saturated 7.34 (g)of which unsaturated 8.19 (g)
- Fibers 2.06 (g)
- Sodium 254.41 (mg)
Indicative values for a portion of 96 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 Stuffed Cake
As I mentioned in the introduction, the convenience of this recipe lies precisely in using rolls of thin pastry. They are easy to work with, don’t break, and are very practical. They can now be found in almost every supermarket. However, if you prefer, you can make the pastry at home using your trusted recipe. On the blog, you can find the shortcrust pastry, the soft one, and even one to make with the Thermomix. However, pay attention to the quantities because in this recipe, the pastry serves both as a base and a cover.
- 2 rolls shortcrust pastry (thin round)
- 125 g amaretti
- 100 g dark chocolate
- 2 eggs (medium)
- 80 g sugar
- 40 g butter
- 130 g potato starch
- milk
- 30 g sugar sprinkles
- powdered sugar (for dusting)
Tools
- 1 Bowl medium
- Electric beaters
- Sieve fine mesh
- Brush
- 1 Pie pan diameter of 9.5 inches
- 1 Spatula
Preparation of the Chocolate and Amaretti Stuffed Cake
Unroll the first disk of thin pastry and place it inside a pie pan with low edges, 9.5 inches in diameter, keeping it on the parchment paper provided in the package. Then poke the bottom with the prongs of a fork and put everything back in the refrigerator while preparing the filling ingredients. The pastry cannot stay at room temperature for too long because it would warm up and become soft.
Melt the butter in a double boiler or microwave and let it cool slightly.
With a knife, chop the dark chocolate into flakes.
Put the sugar in a medium-sized bowl, add the eggs, and beat with electric beaters until a light, frothy mixture is obtained.
Then, with the beaters running, pour in the melted butter.
At this point, incorporate the potato starch by sifting it through a fine mesh sieve and stirring with a spatula.
Remove the pie pan from the refrigerator and arrange the amaretti on the bottom as shown in the picture.
Then distribute the chocolate flakes on top.
Finally, pour the batter, trying to spread it evenly.
Fold the excess pastry over the filling and brush it with milk.
Now cover everything with the second disk of pastry. Cut it to size by pressing it on the edge of the pie pan, then gently push it inward to join it perfectly with the pastry below.
And finally, brush the entire surface with milk and sprinkle it with sugar sprinkles.
Bake the chocolate and amaretti stuffed cake in a preheated static oven at 356°F for 35/40 minutes or until it is well golden. Remove from the oven and let it cool before removing it from the mold and transferring it to the serving plate. Finish with a light dusting of powdered sugar and serve. Enjoy! Paola
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