Chocolate amaretto cake

ByRasa Pelham
A chocolate amaretto cake topped with fruit slices, placed on a lace surface next to a glass of amber liquid.

What a lovely weekend we had. My mum was visiting all the way from Lithuania and we were invited to Lola and David’s beautiful wedding. Aww.

When weekends like that end, I always look for a way to stretch the feeling just a little longer. So I baked this chocolate amaretto cake. Because really… who doesn’t love chocolate?

It definitely deserves a little attention. Try it for yourself.

A close-up of a chocolate amaretto cake on a white plate, garnished with fruit slices, set on a crocheted tablecloth.

CHOCOLATE AMARETTO CAKE

  • 115g unsalted butter (softened)
  • 115g caster sugar
  • 3 eggs (separated)
  • 100g ground almonds
  • 40g flour
  • 150g dark chocolate (melted)
  • 2tbsp amaretto (almond liqueur)

(For the chocolate glaze)

  • 90ml double cream
  • 100g dark chocolate (chopped)
  • 10g butter
  • 1tbs amaretto (almond liqueur)
  1. Preheat the oven to 180C.
  2. In the bowl  or food processor cream butter with sugar.
  3. Add egg yolks, almonds, flour, chocolate and amaretto to a creamed butter and mix well to combine.
  4. In separate bowl whisk the egg whites until soft peaks form.Carefully fold the egg whites into the mixture.
  5. Spoon the mixture into the prepared tin and spread evenly. Bake for 30-35min, until the edges are puffed but the centre is still soft.
  6. Cool the cake on the wire rack before glazing.
  7. To make the chocolate glaze, bring the cream to the boil in a saucepan. Remove the cream from the heat and add the chocolate, butter and amaretto. Whisk everything until smooth.
  8. Pour the glaze over the cake to cover it completely. Decorate with the bits of fruit or serve it with ice-cream while still warm.
A slice of chocolate amaretto cake topped with a piece of fruit, served on a decorative plate with a dotted pattern, resting on a crocheted tablecloth.

Happy Monday!
Rasa 😀

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