I must be channeling a lot of other bloggers unconsciously since I made this cake the same week that Tuesdays With Dorie bakers chose chocolate amaretti cake as their project. Even though we use the same ingredients, the proportions for mine are different, with more chocolate, more amaretti and more almonds. This is one case where more is more.
I also serve it with whipped cream or vanilla ice cream, rather than a chocolate frosting. Just mention the word cream and I’m in. Plus I like the contrast of vanilla and chocolate.
You don’t have to use those expensive, individually wrapped amaretti that come in a red tin. Just buy the kind you find in bags in the cookie aisle at the supermarket.
You’ll understand why this cake is worth blogging about once you try it. It’s rich with chocolate flavor, it’s elegant, and it’s ridiculously easy to make. I’ve been baking this for years for my Italian chit-chat group and by now many of them have adopted this recipe too.
This cake reminds me of the time we were living in a fully furnished apartment in Rome and I offered to contribute this cake to a dinner at a friend’s home. Trouble was we had no mixer. The kitchen was large but the batterie of pots, pans and other kitchen equipment was rather deficient to put it kindly. I asked the landlord if he could get us a mixer, a toaster and a corkscrew, and he did come through with the toaster and the corkscrew. But instead of a mixer, he brought over a stick blender – the kind you use to make pureed soups.
Something definitely got lost in the translation.
Oh well, you make the best with what you’re given and I managed to turn out a pretty terrific chocolate amaretti cake using the stick blender. Hopefully you have a real mixer in your kitchen.
Chocolate Amaretti Cake
6 ounces semi-sweet or dark chocolate
1 cup almonds
1 cup amaretti cookies
1/2 cup unsalted butter, softened to room temperature
1/2 cup sugar
Preheat the oven to 350 degrees.
Butter a 9 inch round cake pan all around and line the bottom with parchment paper. Butter the paper and dust the pan with flour.
Melt the chocolate, either in a double boiler or in the microwave.
Put the almonds and amaretti cookies in a food processor and grind until it resembles sand.
Put the butter and sugar in a mixer and mix until smooth. Add the eggs, one at a time, scraping the bowl occasionally.
To the mixing bowl, add the nut and amaretti mixture and the melted chocolate.
Pour into the prepared pan and bake for about 30 minutes.
Let it cool and flip onto a serving platter. Remove the parchment paper and decorate with powdered sugar, using a paper doily as a pattern. I have also baked this in a pretty ceramic dish and served it without flipping it. Just be aware that the top may be a little crunchy and cracked if you serve it this way. You can still decorate with powdered sugar, which hides a lot of defects.
Serve with plain whipped cream, or whipped cream flavored with a little bit of coffee liqueur or instant coffee dissolved in a little liqueur, or with ice cream.