Italian Chocolate Amaretti Cake

Very similar to my Ultimate Moist and Dense Chocolate Cake, but probably even better with the addition of a delicate orange tang and crumbled amaretti biscuits and it's even more gooey inside with a lovely crackled top - difficult to resist in all honesty


  • 150g Bourneville chocolate

  • 50g Amaretti biscuits

  • 100g ground almonds

  • 175g soft brown sugar

  • 100g block butter, soft

  • 4 eggs, zest of 1 orange, finely grated

Oven 160c, 140c fan

7" or 18cm spring release cake tin, greased and lined (just bottom lined is fine)


  • Melt the chocolate in a bowl suspended over a saucepan of boiling water, off the heat

  • Put the amaretti biscuits into a bag and crush with a rolling pin - you want a rough crush, not powder

  • Put the ground almonds, soft brown sugar, butter and eggs into a large bowl and whisk together, then stir in the crushed amaretti biscuits

  • Stir the orange rind into the chocolate and then stir both into the ground almond mixture.

  • Pour into the greased and lined tin and bake for about an hour, possibly a little longer. 

  • When done the cake should have puffed up and have a crisp, cracked top and a gooey middle, similar to brownies.  A knife inserted should come out with some gooey but not wet chocolate clinging to it.

  • Allow to cool in the tin for at least 30 minutes before attempting to unmold.

Helpful Hints and Avoiding Stumbles

  • Add the orange zest to the chocolate rather than to the almond mixture in order to avoid it getting stuck to your whisk beaters.

  • Rather like brownies, cooking times can inexplicably vary.  I would take a look after about 55 minutes cooking and insert a thin knife to test the texture.

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