This chocolate amaretti cake is a rich, flourless cake that combines the deep, bittersweet notes of dark chocolate with the nutty, almond character of amaretti cookies and sliced almonds. Because the recipe uses ground amaretti and almonds in place of wheat flour, it produces a dense yet tender crumb with chewy edges, a crackly top, and an intensely chocolate-forward flavor. The amaretto taste in the cookies comes through subtly, rounding out the cocoa without overwhelming it. This cake is ideal for special occasions—birthdays, dinner parties—or simply when you want a refined dessert that feels both rustic and elegant.
Recipe
Chocolate Amaretti Cake
Ingredients
- 75 grams amaretti cookies (about 14 cookies), ground
- 75 grams sliced almonds, ground
- 1.25 mL ground cinnamon
- 115 grams unsalted butter, room temperature
- 100 grams granulated sugar
- 4 large eggs
- 227 grams dark chocolate (about 70% cocoa)
- 7.5 mL pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23-cm) springform pan. For individual servings, use ramekins and skip greasing if serving in them directly.
- Place the amaretti cookies and the sliced almonds in a food processor with the ground cinnamon. Pulse until the mixture is finely ground and uniform. Transfer to a bowl and set aside.
- Melt the dark chocolate gently (using a double boiler or short bursts in the microwave). Let it cool slightly while you continue preparing the batter.
- In the bowl of a mixer fitted with the paddle attachment, beat the room-temperature butter with the granulated sugar until light and creamy.
- Add the eggs one at a time, beating briefly after each addition and scraping down the bowl as needed. Continue beating until the mixture is light and somewhat fluffy; this can take several minutes.
- Stir in the melted chocolate and the vanilla extract until incorporated. Add the ground amaretti and almond mixture and beat on low speed until a smooth batter forms and all ingredients are evenly distributed.
- Pour the batter into the prepared pan or divide among ramekins. Bake for about 30 minutes, or until a cake tester inserted into the center comes out with only a few moist crumbs. The top should be crackled and set.
- Remove the cake from the oven and transfer to a wire rack. Allow it to cool completely; the center will sink slightly as it cools, which is normal for this style of cake.
- Serve the cake at room temperature. It is delicious on its own or accompanied by a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
Nutrition information is automatically calculated and should only be used as an approximation.
Tips and Variations
– For a more pronounced almond flavor, substitute a portion of the sliced almonds for finely ground whole almonds. Be careful not to overprocess into almond butter.
– Use high-quality dark chocolate (around 70% cocoa) for the best balance of richness and bitterness. Milk chocolate will yield a sweeter, softer cake.
– If you prefer a glossier top, dust the baked cake with a light sift of powdered sugar or brush with a thin chocolate glaze once cooled.
– Make ahead: this cake keeps well at room temperature for a day or two in an airtight container. Refrigerate longer storage; bring to room temperature before serving for best texture.
– To serve individual portions, fill ramekins about two-thirds full and reduce baking time slightly—check for doneness after 20–25 minutes.