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
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.
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.
Click for more quick and easy dessert recipes