Ingredients for Chocolate Amaretti Cake Rachel Allen
- Dark Chocolate
- Amaretti
- Sliced Almonds
- Caster Sugar
- Orange, Zest Of
- 100g softened unsalted butter
- 2 large eggs
- Cocoa Powder
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How to Make Chocolate Amaretti Cake Rachel Allen
- Preheat oven to 180°C (350°F/Gas Mark 4). Grease and flour a 20cm springform pan; line the base with parchment paper.
- Melt 200g dark chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- In a food processor, combine 200g amaretti biscuits, 50g slivered almonds, 100g granulated sugar, and the zest of 1 orange. Pulse until finely ground but with some texture remaining.
- Add 100g softened unsalted butter and 2 large eggs to the food processor. Blend until well combined.
- Gradually add the melted chocolate to the food processor and pulse until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 35-45 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes before carefully releasing the sides of the springform pan and transferring to a wire rack to cool completely.
- Once completely cool, dust generously with icing sugar or cocoa powder before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
72g
Fat
54g
Carbs
8g
