A scrumptious moist cake that combines the sweetness of chocolate with the texture and bite of Amaretti biscuits and almonds and then delivers a hint of orange, delighting the taste buds! It keeps for days (in the unlikely event that every last divine morsel isn’t devoured in minutes) and is a cinch to make – created this morning in just a few minutes whilst still in PJs! Give it a whirl!
Serves 8 – 12
What you need…
1 x 20cm round spring-form cake tin, lightly buttered and the base lined with parchment paper
150g 70% dark chocolate
50g Amaretti biscuits
100g ground almonds
175g caster sugar
Zest of 1 orange, finely grated
100g room temperature butter, cut into cubes
4 eggs, beaten
Icing sugar for dusting
What to do…
Preheat oven to 180°c / 350°f / gas 4.
Melt the chocolate in a heatproof bowl set in a steamer over simmering water.
Pop the Amaretti biscuits in a zip-lock food bag, seal and then crush the biscuits evenly using a rolling pin.
In a food processor, tip in the biscuits, ground almonds, caster sugar and orange zest and whizz until evenly blended. Add the butter and whizz to blend. Add the eggs gradually, processing the whole time. Then, add the melted chocolate and briefly whizz again until blended.
Tip the mixture into your cake tin and pop your chocolate Amaretti cake mixture into the oven, baking for 35 minutes or until the cake is puffed up and slightly cracked around the edges.
Remove from the oven and leave to sit for 15 minutes before carefully transferring to plate/cake stand. Dust the crisp top with icing sugar and serve, with an espresso, a glass of Disaronno liqueur or just on its own. Divine, but I might have already mentioned that!