Chocolate lovers? Then don’t miss the recipe for this chocolate cake because it would be a real shame. It is a soft cake, with a moist heart and a crispy crust that can be served at any time of day. I assure you there will be a pilgrimage to the bell jar where you will store it.
Other sweets with chocolate and amaretti:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the chocolate cake
Read HERE to find out how to substitute cream of tartar if you can’t find it, but especially to understand exactly what it is used for. If you wish to purchase it online, you can do so by clicking HERE.
- 7 oz dark chocolate
- 1/2 cup sugar
- 7 tbsp butter
- 1 pinch cream of tartar
- 3 eggs (medium)
- 1/3 cup all-purpose flour
- 2 tbsp milk
- Half packet baking powder (8 g)
- 1.5 oz milk chocolate (or dark)
- 4 amaretti
Tools
- 1 Polsonetto
- 2 Bowls
- Electric whisks
- 1 Sieve fine mesh
- 1 Spatula
- 1 Springform pan 22 cm in diameter
Preparation of the chocolate cake
Chop the dark chocolate and butter (photo forgotten). Place them in a bowl and melt them in a double boiler or microwave. Set aside.
Separate the egg yolks from the whites.
Add a pinch of cream of tartar to the egg whites and start whipping them with the electric whisks. When they begin to foam, add 1/4 cup of sugar gradually. Continue whipping until a very white and firm mixture is obtained that does not fall when the bowl is turned upside down. Set aside.
Add the remaining 1/4 cup of sugar to the yolks and also work these with the whisks until they are light and frothy.
Add the chocolate mixture and mix with a spatula.
Then add the flour sieved together with the baking powder through a fine mesh sieve.
Soften the mixture with milk, stirring with the spatula.
Now gradually add the whipped egg whites and incorporate them into the mixture with gentle movements from the bottom up to avoid deflating everything.
Once a soft and homogeneous mixture is obtained, pour it into a 22 cm diameter springform pan previously lined with baking paper and level it.
Finally, sprinkle the whole surface with the milk chocolate chopped into coarse flakes and the crumbled amaretti.
Bake the chocolate cake in a preheated static oven at 356°F for 25 minutes. Take it out and let it cool completely before removing it from the pan and transferring it to the serving dish. Enjoy! Paola
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