Amaretti chocolate cake
- olivemagazine
Published: March 25, 2015 at 3:05 PM
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Serves 10-12
A little effort
Total time: 40 mins
+ 2 hours cooling
0 reviews
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A rich indulgent chocolate cake. With a base of amaretti and digestive biscuits, topped with a chocolate mousse-like filling this is guaranteed to be a real crowd-pleaser. A shot of espresso is all you need on the side if you serve this as a dinner-party pud
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Bake this amaretti chocolate cake, then check out our chocolate fudge cake, easy chocolate cake, salted caramel chocolate cake, chocolate Guinness cake and more indulgent chocolate cake recipes.
Ingredients
Nutrition
-
125g amaretti biscuits
plus extra to crumble on top
-
125g digestive biscuits
-
75g unsalted butter
at room temperature
-
30 cardamom pods
crushed
-
175ml whole milk
-
400g 75% dark chocolate
-
1 shot (30ml) espresso
-
800ml double cream
-
4 tsp (optional) icing sugar
Nutrition: per serving
- kcal800
- fat69.5g
- carbs39.7g
- fibre2.8g
- protein6.5g
- salt0.39g
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Method
-
step 1
Put half the amaretti biscuits and all of the digestive biscuits in a bowl and add the softened butter, mix well. Line the bottom of a 25 cm loose-based cake or tart tin with baking parchment, add the biscuit mix, press down into the base and leave to set.
-
step 2
Add the cardamom pods to the milk. Bring to the boil and simmer until reduced by half.
-
step 3
Melt the dark chocolate in a bowl set over (but not in) simmering water, add the espresso shot and stir in. Strain the cardamom pods from the milk and slowly mix the milk into the chocolate.
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step 4
Lightly whip the double cream (stopping just before the cream reaches soft peaks). Fold the cream into the chocolate mix, stir in the remaining amaretti biscuits. Add icing sugar to taste. pour over the base and leave to set somewhere cool for approx 2 hours.
-
step 5
Dust with icing sugar and crumble over a single amaretto to serve.
Authors
olivemagazine
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