This is currently my favourite celebration cake– I have now made it 4 times in about 6 weeks, it seems to be totally failsafe and very easy to throw together, a quick blitz in the food processor,stir in some chocolateand its done. Best of all itnever fails to impress and can be made a few days in advance as it keeps well for up to a week. Ithas been given the sealof approval by my chocoholic friend Sue and afriend’s two children who enjoyed decorating it withSmarties as much as they did eating it! This cake is rich enough to be served as a pudding and I think it is more of a morning coffee than tea time cake.
I have adaptedarecipe from Rachel Allen making some of the ingredients less specific. You will need a springfrom tin for this cake– if you do not already have one this recipe makesit a worthwhile spend.
Chocolate Amaretti Cake (serves 12 or8 chocoholics)
150g dark chocolate (Using only100gwill make no real difference to the cake)
50g amaretti biscuits
100galmonds(with or without skins;whole, flakes or ground) I use whole from my local Middle Easternshop
175g sugar (the original recipe said white caster– butany works)
150g dark chocolate (Using only100gwill make no difference to the cake)
Zest of 1 orange
Put the biscuits, almonds and sugar into the food processor and blitz until all are finely ground, add the butter and eggs and blitz again.
Meanwhile break the chocolate up into a bowl and stand over a saucepan ofjust simmering water until melted.
Preheat the oven to 180C/350F/Gas Mark 4, grease the tin and linethe base with greaseproof paper.
Add the melted chocolate and orange zest to the food processor and pulse briefly until mixed. Pour the batter into the cake tin.
Bake forabout 35 minutes– when ready the cake wouldhave risen and wouldhave started to crack at the top and round the edges. Leave to cool for 5 mins then run a knife round to separate it from the tin, then release the clip. When cold you can transfer it to a plate.
Serve dusted with cocoa powder and lots of whipped cream.