Chocolate Amaretti Cake Rachel Allen
Indulge in the rich, decadent flavors of the Chocolate Amaretti Cake, a signature creation inspired by Rachel Allen. This flourless masterpiece combines velvety dark chocolate, buttery richness, and the irresistible crunch of crushed amaretti biscuits for a dessert that is both elegant and indulgent. Ground almonds add a subtle nutty depth, while a touch of cocoa powder enhances its chocolatey allure. With its perfectly cracked top and moist, tender interior, this cake is a showstopper that's surprisingly easy to make in just over an hour. Serve it simply dusted with icing sugar, or pair it with whipped cream or vanilla ice cream for a luxurious dessert experience. Perfect for dinner parties or special occasions, this gluten-free chocolate cake is a must-try for lovers of sophisticated, timeless bakes.
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Ingredients
- 200 grams Dark chocolate
- 200 grams Unsalted butter
- 5 large Eggs
- 175 grams Caster sugar
- 100 grams Amaretti biscuits, crushed
- 100 grams Ground almonds
- 2 tablespoons Cocoa powder
- 1 optional Icing sugar, for dusting
Directions
Step 1
Preheat your oven to 180°C (160°C fan) or 350°F and grease a 9-inch round cake tin, lining the base with parchment paper.
Step 2
Break the dark chocolate into small pieces and place it in a heatproof bowl along with the unsalted butter. Melt them together over a pot of simmering water, stirring occasionally, until smooth. Remove from the heat and set aside to cool slightly.
Step 3
In a large mixing bowl, whisk the eggs and caster sugar together using an electric mixer at high speed for 5-6 minutes, or until pale, thick, and double in volume.
Step 4
With a spatula, gently fold the melted chocolate mixture into the egg mixture, being careful not to deflate the air.
Step 5
Add the crushed amaretti biscuits, ground almonds, and cocoa powder to the batter. Fold everything together gently until fully combined.
Step 6
Pour the batter into the prepared cake tin and spread it out evenly.
Step 7
Bake in the preheated oven for 40-45 minutes, or until the cake has risen and the top has a slightly cracked appearance. A skewer inserted into the center should come out with just a few moist crumbs.
Step 8
Remove the cake from the oven and allow it to cool in the tin for 10-15 minutes before turning it out onto a wire rack to cool completely.
Step 9
Once cooled, dust with icing sugar if desired, and serve slices as they are or with whipped cream or vanilla ice cream for an extra treat.
Nutrition Facts
| Serving size | (1045g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4674.7 |
| Total Fat 324.4g | 0% |
| Saturated Fat 150.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1387.0mg | 0% |
| Sodium 471.9mg | 0% |
| Total Carbohydrate 404.1g | 0% |
| Dietary Fiber 32.3g | 0% |
| Total Sugars 339.2g | |
| Protein 78.1g | 0% |
| Vitamin D 205IU | 0% |
| Calcium 608.4mg | 0% |
| Iron 34.4mg | 0% |
| Potassium 2759.3mg | 0% |
Source of Calories