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

Ingredients

  • 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)

Method

  • 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

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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