Nigella Lawson’s Chocolate Amaretto Cake is a decadent and rich dessert that combines the indulgence of dark chocolate with the sweet, almond-flavored notes of Amaretto liqueur. This cake has a dense, moist texture and a deep flavor profile, making it the perfect treat for a special occasion or when you’re in the mood for something truly luxurious.
What is Nigella Lawson’s Chocolate Amaretto Cake?
The Chocolate Amaretto Cake is a flourless chocolate cake infused with the almond flavors of Amaretto liqueur, making it gluten-free and incredibly rich. The combination of dark chocolate and Amaretto gives the cake a deep, slightly bitter-sweet flavor that’s perfectly balanced with a soft, moist crumb. Finished with a dusting of icing sugar or a drizzle of cream, this cake is ideal for a sophisticated dessert option.
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Why You Should Try This Recipe
- Rich and decadent: The deep chocolate flavor is complemented beautifully by the almond notes from the Amaretto.
- Gluten-free: Since it’s flourless, this cake is naturally gluten-free, making it suitable for those with dietary restrictions.
- Perfect for special occasions: This indulgent cake is a showstopper, ideal for dinner parties or celebrations.
- Moist texture: The Amaretto and chocolate blend together to create a perfectly moist and tender crumb.
- Easy to make: Despite its luxurious appearance, the recipe is straightforward and simple.
Ingredients Needed to Make Nigella Lawson’s Chocolate Amaretto Cake
- Dark chocolate (70% cocoa): 200g, chopped
- Butter: 125g, unsalted and softened
- Amaretto liqueur: 75ml
- Ground almonds: 100g
- Caster sugar: 150g
- Eggs: 4 large, separated
- Vanilla extract: 1 teaspoon
- Icing sugar: For dusting (optional)
Instructions to Make Nigella Lawson’s Chocolate Amaretto Cake
Step 1: Preheat the Oven and Prepare the Tin
- Preheat the oven to 180°C (350°F) and grease a 23cm springform cake tin. Line the bottom with baking parchment.
Step 2: Melt the Chocolate and Butter
- In a heatproof bowl, melt the chocolate and butter together over a pan of simmering water. Stir until smooth and well combined, then remove from the heat and let it cool slightly.
Step 3: Separate the Eggs
- Separate the eggs, placing the yolks in one bowl and the whites in another. Add the sugar to the egg yolks and whisk until pale and creamy.
- Stir the Amaretto liqueur, ground almonds, and vanilla extract into the egg yolk mixture, then fold in the melted chocolate and butter mixture.
Step 4: Whisk the Egg Whites
- Using an electric hand mixer, whisk the egg whites until stiff peaks form. Be sure not to over-whisk, as this can make the whites dry.
Step 5: Fold in the Egg Whites
- Gently fold the whisked egg whites into the chocolate mixture, a little at a time, ensuring the batter stays light and airy.
Step 6: Bake the Cake
- Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 35-40 minutes, or until the cake is firm around the edges and slightly soft in the center.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
What Goes Well With Nigella Lawson’s Chocolate Amaretto Cake?
- Whipped cream: A dollop of freshly whipped cream balances the rich chocolate flavor.
- Vanilla ice cream: Adds a refreshing contrast to the dense, indulgent cake.
- Fresh berries: Raspberries or strawberries add a tartness that pairs perfectly with the sweetness of the cake.
- Amaretto coffee: Enhance the almond flavors by pairing the cake with warm Amaretto coffee.
- Caramel sauce: Drizzle caramel sauce over the top for an extra touch of sweetness.
Expert Tips for Making the Best Chocolate Amaretto Cake
- Use good-quality chocolate: Since chocolate is the star of this cake, opt for high-quality dark chocolate with at least 70% cocoa content.
- Whisk the egg whites carefully: Whisking the egg whites to stiff peaks ensures the cake has a light and airy texture despite its rich ingredients.
- Fold gently: When folding in the egg whites, be gentle to avoid knocking out the air, which helps give the cake a delicate structure.
- Let it cool properly: Allow the cake to cool fully before serving to let the flavors develop and set.
Easy Variations of Nigella Lawson’s Chocolate Amaretto Cake
- Add a nutty crunch: Sprinkle chopped almonds or hazelnuts on top before baking for added texture.
- Use different liqueurs: Try swapping Amaretto with another flavored liqueur like Frangelico (hazelnut) or Grand Marnier (orange).
- Top with ganache: For an extra layer of decadence, spread a rich chocolate ganache over the cooled cake.
- Vegan version: Use vegan chocolate and replace the eggs with an egg substitute to create a plant-based version.
Best Practices to Store Nigella Lawson’s Chocolate Amaretto Cake
- Refrigeration: Store the cake in an airtight container in the fridge for up to 4 days.
- Freezing: This cake freezes well. Wrap it tightly in cling film and foil, then freeze for up to 3 months. Thaw in the fridge before serving.
Best Practices to Reheat Nigella Lawson’s Chocolate Amaretto Cake
- Microwave: Warm individual slices in the microwave for 10-15 seconds for a slightly gooey texture.
- Oven: Reheat slices in a 150°C (300°F) oven for 5-10 minutes if you prefer a warmer, firmer cake.
How Can I Make Chocolate Amaretto Cake Healthier?
- Use less sugar: You can reduce the sugar slightly without affecting the taste too much, as the chocolate and Amaretto provide enough sweetness.
- Opt for dark chocolate: Choose a higher percentage of cocoa in your chocolate to reduce the sugar content and increase the antioxidant benefits.
- Replace butter: For a lighter version, use a plant-based margarine or coconut oil instead of butter.
Nutrition Value (per serving):
- Calories: 360 kcal
- Carbohydrates: 32g
- Protein: 7g
- Fat: 22g
- Fiber: 4g
FAQs
Can I make Nigella Lawson’s Chocolate Amaretto Cake without alcohol?
Yes, you can make this cake without alcohol by replacing the Amaretto with almond extract. Use 1-2 teaspoons of almond extract to maintain the almond flavor without the alcohol.
How do I stop my Chocolate Amaretto Cake from sinking in the middle?
To prevent the cake from sinking, make sure to whisk the egg whites to stiff peaks and fold them gently into the batter. Also, avoid opening the oven door during baking to maintain consistent heat.
Can I freeze Chocolate Amaretto Cake?
Yes, you can freeze Chocolate Amaretto Cake. Allow it to cool completely, then wrap it tightly in cling film and foil. Freeze for up to 3 months, and thaw in the fridge overnight before serving.
How can I make Nigella Lawson’s Chocolate Amaretto Cake dairy-free?
To make this cake dairy-free, substitute the butter with a dairy-free margarine or coconut oil, and ensure you use dairy-free chocolate. The rest of the ingredients are naturally dairy-free.
Final Words
Nigella Lawson’s Chocolate Amaretto Cake is a rich, indulgent dessert that’s perfect for any special occasion. Its luxurious combination of dark chocolate and almond liqueur creates a cake that’s truly memorable.
Enjoy it with a side of whipped cream or a glass of Amaretto for an extra-special treat!
More By British Baking Recipes
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Nigella Lawson Chocolate Amaretto Cake Recipe
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
The Chocolate Amaretto Cake is a flourless chocolate cake infused with the almond flavors of Amaretto liqueur, making it gluten-free and incredibly rich. The combination of dark chocolate and Amaretto gives the cake a deep, slightly bitter-sweet flavor that’s perfectly balanced with a soft, moist crumb. Finished with a dusting of icing sugar or a drizzle of cream, this cake is ideal for a sophisticated dessert option.
Ingredients
- Dark chocolate (70% cocoa): 200g, chopped
- Butter: 125g, unsalted and softened
- Amaretto liqueur: 75ml
- Ground almonds: 100g
- Caster sugar: 150g
- Eggs: 4 large, separated
- Vanilla extract: 1 teaspoon
- Icing sugar: For dusting (optional)
Instructions
Step 1: Preheat the Oven and Prepare the Tin
- Preheat the oven to 180°C (350°F) and grease a 23cm springform cake tin. Line the bottom with baking parchment.
Step 2: Melt the Chocolate and Butter
- In a heatproof bowl, melt the chocolate and butter together over a pan of simmering water. Stir until smooth and well combined, then remove from the heat and let it cool slightly.
Step 3: Separate the Eggs
- Separate the eggs, placing the yolks in one bowl and the whites in another. Add the sugar to the egg yolks and whisk until pale and creamy.
- Stir the Amaretto liqueur, ground almonds, and vanilla extract into the egg yolk mixture, then fold in the melted chocolate and butter mixture.
Step 4: Whisk the Egg Whites
- Using an electric hand mixer, whisk the egg whites until stiff peaks form. Be sure not to over-whisk, as this can make the whites dry.
Step 5: Fold in the Egg Whites
- Gently fold the whisked egg whites into the chocolate mixture, a little at a time, ensuring the batter stays light and airy.
Step 6: Bake the Cake
- Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 35-40 minutes, or until the cake is firm around the edges and slightly soft in the center.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
