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  • Amaretto and chocolate cake

    1 vote
    Amaretto and chocolate cake
    Prep: 15 min Cook: 45 min Servings: 6
    by Lemon Squeezy
    61 recipes
    >
    Rich and elegant; the perfect ending to a dinner party

    Ingredients

    • 100g unsalted butter
    • 4 large eggs
    • 100g savoiardi (sponge finger) biscuits
    • 200g quality dark chocolate, at least 70% cocoa solids
    • 200g caster sugar
    • 1 tablespoon cornflour
    • 6 tablespoons amaretto liqueur
    • icing sugar for dusting

    Directions

    1. PRE-HEAT THE OVEN TO 140˚C/120˚C FAN/GAS 1
    2. LINE - Line a 23cm loose-bottomed flan tin with the biscuits. Drizzle with the amaretto liqueur and set aside.
    3. MELT -Melt the butter and chocolate in a bain-marie.
    4. WHISK - Separate the eggs. Whisk the egg whites to soft peaks.
    5. CREAM - Cream together the sugar, cornflour and eggs yolks.
    6. BEAT - Add the melted chocolate and butter to the creamed sugar and egg mixture and beat until combined.
    7. FOLD - Fold the egg whites into the chocolate mixture with a metal spoon.
    8. BAKE - Pour the mixture over the biscuits and bake for 45 minutes or until firm to the touch.
    9. COOL - Take the tin out of the oven and leave to cool for 5 minutes.
    10. SERVE - Turn the cake on to a serving dish with the savoiardi biscuits on top and allow to rest for an hour before serving. Dust with icing sugar. Serve with cream.

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