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.