Chocolate Amaretti Cake

READY IN: 50mins
Recipe by Boomette

This is very good. This is a cake that is completely different from any other cakes. The texture is really different. I'm never disappointed by the recipes of Giada.

Top Review by Daniel R.

Divine! Quick, easy and very little mess. Delicious with raspberries and blueberries. Cooked it for a good 10 mins longer than suggested.

Ingredients Nutrition

  • butter-flavored cooking spray
  • 177.44 ml bittersweet chocolate or 177.44 ml semi-sweet chocolate chips
  • 236.59 ml slivered almonds
  • 56.69 g amaretti cookies (1 cup, the baby size)
  • 118.29 ml unsalted butter (room temperature)
  • 158.51 ml sugar
  • 9.85 ml orange peel (grated)
  • 4 large eggs
  • unsweetened cocoa powder, for sifting

Directions

  1. Preheat the oven to 350 degrees F.
  2. Spray a 9-inch springform pan the nonstick spray.
  3. Refrigerate.
  4. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
  5. Combine the almonds and cookies in processor.
  6. Pulse until the almonds and cookies are finely ground.
  7. Transfer the nut mixture to a medium bowl.
  8. Add the butter and sugar to the processor and blend until creamy and smooth.
  9. Add the grated orange peel and pulse briefly, until incorporated.
  10. Add the eggs 1 at a time.
  11. Blend until the eggs are incorporated.
  12. Clean the sides of the mixing bowl and blend again.
  13. Add the nut mixture and melted chocolate.
  14. Pulse until blended.
  15. Clean the sides of the bowl.
  16. Blend again.
  17. Pour the batter into the prepared pan.
  18. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes.
  19. Cool the cake in the pan for 15 minutes.
  20. Transfer the cake to a platter.
  21. Sift the cocoa powder over and serve.

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