Soft amaretto cake to recycle excess chocolate: perfect for a refreshing breakfast or an anti-waste afternoon snack!
Do you have leftover chocolate filling your pantry and don’t know how to use it? This recipe is the perfect solution! A very fragrant cake that evokes the classic colomba in flavor, created to give life to pieces of mixed chocolate or leftover bars.
Thanks to a touch of amaretto liqueur and a shower of almonds on top, you’ll turn your leftovers into a soft and irresistible cake, ideal for dunking in milk or serving as a
Let’s see right away how to make the soft amaretto cake to recycle excess chocolate.
If you haven’t already, subscribe to my YouTube channel YouTube Divertirsi in cucina so you don’t miss my VIDEO RECIPES.
You might also like these recipes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 10 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 3 eggs
- 170 g sugar
- 350 g all-purpose flour
- 170 g milk
- 90 g sunflower seed oil
- 1 lemon zest
- 1 shot amaretto (liqueur)
- 1 sachet instant baking powder (for savory preparations)
- as needed chocolate
- as needed almonds
- as needed pearl sugar
Tools
- 2 Bowls
- 1 Mixer
- 1 Spatula
- 1 Pan
How to prepare the soft amaretto cake to recycle excess chocolate
In a bowl, whip the egg whites to stiff peaks and set aside.
In another bowl, beat the whole eggs with the sugar until you obtain a pale and fluffy mixture.
Add the grated zest of one untreated lemon and the shot of amaretto. Mix with the electric mixer.
Pour in the oil and the milk and continue to mix.
Fold in the flour and the baking powder. Mix well until all lumps are gone.
Add the pieces of mixed chocolate to the batter and distribute them evenly using a spatula.
Gently fold in the whipped egg whites a little at a time, using delicate upward motions so you don’t deflate the batter.
Pour the batter into an 11-inch (28 cm) pan previously buttered and floured. Decorate the surface with plenty of pearl sugar and whole almonds.
Bake in a preheated static oven at 356°F (180°C) for about 40 minutes. Always perform the toothpick test before removing from the oven.
Storage
The cake stays soft for 3-4 days under a glass dome or wrapped in plastic wrap, stored in a cool, dry place.
FAQ (Questions & Answers)
Can I replace the Amaretto liqueur?
Yes, if you prefer an alcohol-free version you can use a few drops of bitter almond extract diluted in a little milk.
Can I use plant-based milk?
Certainly, almond milk pairs very well with this recipe, enhancing its aroma.
I don’t have mixed chocolate, what can I use?
You can comfortably use dark chocolate chips or coarsely chopped nuts.
