Hamdi Saidani This Chocolate Amaretti Cake is a rich and fudgy recipe, which is made with bittersweet chocolate and crunchy amaretti cookies. It’s a naturally gluten-free dessert, ready in about an hour.
Chocolate Amaretti Cake Recipe Ingredients
- Butter-flavored nonstick cooking spray
- 3/4 cup bittersweet chocolate or semisweet chocolate chips
- 1 cup slivered almonds
- 1 cup baby amaretti cookies (about 2 ounces)
- 1 stick (1/2 cup) unsalted butter, room temperature
- 2/3 cup sugar
- 2 teaspoons grated orange peel
- 4 large eggs
- Unsweetened cocoa powder, for sifting
How To Make Chocolate Amaretti Cake
- Prep Oven and Pan: Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray and place it in the refrigerator to chill.
- Melt Chocolate and Make Crumb: In a small, microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring, until smooth. In a food processor, pulse the slivered almonds and the amaretti cookies until they are finely ground. Transfer this crumb mixture to a medium bowl.
- Mix the Cake Batter: In the same food processor, blend the room-temperature butter and sugar until creamy and smooth. Add the grated orange peel and pulse briefly. Add the eggs one at a time and blend until incorporated.
- Combine and Bake: Scrape down the sides of the bowl. Add the almond-cookie crumb mixture and the melted chocolate. Pulse until everything is blended. Pour the batter into the prepared, chilled pan.
- Bake and Cool: Bake for about 35 minutes, until the center is puffed and a tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes before releasing the sides.
- Garnish and Serve: Transfer the cake to a platter. Sift a generous layer of cocoa powder over the top and serve.
Recipe Tips
- How to get a fudgy, not cakey, texture? The secret to this cake’s dense, fudgy texture is that it is flourless! It uses ground almonds and amaretti cookies for its structure instead of traditional flour. Be careful not to over-bake it for the best moist result.
- Can I make this ahead of time? Absolutely. This is a perfect make-ahead dessert. You can bake the cake a day in advance, let it cool completely, and store it, covered, at room temperature or in the fridge. Add the cocoa powder dusting just before serving.
- Why chill the springform pan? Chilling the greased pan helps to prevent the rich, buttery cake from sticking after it’s baked, making for an easier release.
- What are amaretti cookies? They are small, crunchy Italian macaroons that are made from ground almonds or almond paste, sugar, and egg whites. They have an intense, sweet almond flavor.
What To Serve With Chocolate Amaretti Cake
This is a rich and sophisticated dessert that is perfect for a dinner party. The intense chocolate and almond flavors are fantastic on their own, but also pair beautifully with:
- A dollop of unsweetened or lightly sweetened whipped cream
- A spoonful of crème fraîche or mascarpone cheese
- A side of fresh raspberries to cut the richness
- A strong cup of espresso
How To Store Chocolate Amaretti Cake
- Room Temperature/Refrigerate: Store the cake covered in a cake carrier. It will keep well at room temperature for up to 3 days or in the refrigerator for up to 5 days. The texture is wonderful when served slightly chilled or at room temperature.
Chocolate Amaretti Cake Nutrition Facts
- Serving: 1 slice (1/10th of cake)
- Calories: 380 kcal
- Carbohydrates: 35g
- Protein: 8g
- Fat: 25g
- Saturated Fat: 12g
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this cake gluten-free?
Yes! As written, this cake is naturally gluten-free because it uses ground almonds and amaretti cookies (which are typically gluten-free, but always check the package) instead of any wheat flour.
Why did my cake sink in the middle after baking?
This is completely normal and expected for a flourless chocolate cake! It is supposed to sink slightly and crack on top as it cools, which contributes to its signature dense, fudgy, and slightly rustic appearance.
Can I make my own amaretti cookies?
You can, but for the ease and intended texture of this recipe, using store-bought crunchy amaretti cookies is the intended and simplest method.
Try More Recipes:
Chocolate Amaretti Cake Recipe
Description
A rich, dense, and naturally gluten-free flourless chocolate cake with a deep almond flavor from ground amaretti cookies, perfect for a sophisticated dessert.
Ingredients
Instructions
- Preheat oven to 350°F. Grease and chill a 9-inch springform pan.
- Melt the chocolate in the microwave; set aside.
- In a food processor, pulse the almonds and amaretti cookies until finely ground.
- In the same food processor, blend the butter, sugar, and orange peel until creamy.
- Add the eggs one at a time, then pulse in the ground almond/cookie mixture and the melted chocolate.
- Pour the batter into the prepared pan and bake for about 35 minutes, until a tester comes out clean.
- Cool the cake in the pan for 15 minutes before releasing.
- Dust the top with cocoa powder before serving.
Notes
- The most important tip for this recipe is to not over-bake the cake; this is the secret to a moist and fudgy texture.
- This is a flourless cake, which means it will naturally be dense and may sink slightly in the middle as it cools—this is normal and desirable!
- For the best results and a smooth batter, ensure your butter and eggs are at room temperature before you begin.
- The orange zest adds a wonderful, bright citrus note that cuts through the richness of the chocolate and almonds, so don’t skip it.
