Ingredients for Chocolate Amaretti Cake
- Butter Flavored Cooking Spray
- Bittersweet Chocolate
- Slivered Almonds
- Amaretti Cookies
- Unsalted Butter
- ¾ cup granulated sugar
- Zest of 1 orange
- 3 large eggs
- Unsweetened Cocoa Powder
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How to Make Chocolate Amaretti Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Refrigerate the pan for 15 minutes to prevent sticking.
- Microwave 6 ounces of bittersweet chocolate in a heatproof bowl in 20-second intervals, stirring until completely melted and smooth (about 1 minute). Set aside to cool slightly.
- In a food processor, combine 1 cup of amaretti cookies and ½ cup of blanched almonds. Pulse until finely ground.
- Transfer the almond-cookie mixture to a medium bowl. Set aside.
- In the food processor, cream together ½ cup (1 stick) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Add the zest of 1 orange and pulse briefly to combine.
- Add 3 large eggs one at a time, blending well after each addition. Scrape down the sides of the bowl as needed.
- Add the almond-cookie mixture and melted chocolate to the food processor. Pulse until just combined. Be careful not to overmix.
- Pour the batter into the prepared springform pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The center should puff slightly.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Once completely cool, sift 2 tablespoons unsweetened cocoa powder over the top of the cake before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
154g
Fat
88g
Carbs
15g
