A delicious chocolate cake with amaretti cookies.
Ingredients
Chocolate cake
- Dark chocolate, 100 g
- Milk chocolate, 50 g
- Amaretti cookies, 50 g
- Ground almonds, 100 g
- Sugar, 170 g
- Cocoa powder, 2 tablespoons
- Finely grated zest of 1 orange
- Cointreau orange liqueur, 3 – 4 tablespoons
- Soft butter, 100 g
- Eggs, beaten with a mixer, 4
- Powdered sugar, 3 tablespoons
- Cocoa powder, 2 tablespoons
For serving (e.g.)
- Whipped cream
- Fresh raspberries
- Mascarpone cream
Mascarpone cream
- Mascarpone cheese, 250 g
- Cold heavy cream (30%), 125 ml
- Powdered sugar, 5 tablespoons
Preparation
Prepare a 20-21 cm diameter baking pan and a coffee grinder or food processor to grind the almonds and amaretti into powder. Preheat the oven to 180 degrees C. Melt the dark and milk chocolate in a water bath or microwave.
Grind the amaretti cookies and almonds into a fine powder. Mix them with sugar, cocoa powder, orange zest, and liqueur. Blend into a smooth mixture with butter and eggs, previously beaten in a separate bowl. Quickly blend with the melted chocolate at the end.
Pour the batter into the 20 cm baking pan and place it in the preheated oven. Bake for 35 minutes. Do not remove from the pan or cut the cake until it has completely cooled. Sift powdered sugar and then cocoa powder over the top.
Serve on its own or with whipped cream, fresh raspberries, or mascarpone cream.
For the mascarpone cream, whip the cold cream with powdered sugar until very stiff peaks form. Quickly mix with mascarpone cheese until smooth. Store the cream in the refrigerator.
