My two loves joined together...amaretto cookies and bitter chocolate are here fused to give birth to a delicious cake, so rich of taste with the flavors of dark cocoa and almond, which also leave a wonderful scent in your kitchen and all over your house. The cake has a soft heart and a crusty outside. You can serve it when still warm with a scoop of vanilla ice cream, topped with a touch of chocolate syrup. Chocolate enthusiasts...don't miss it!
(the recipe is taken from Cucina Moderna, Italian magazine (February 2011), makes 8 servings)
250 g Amaretto cookies
120 g sugar
150 g butter (softened and cut into pieces)
150 g white flour
150 g potato starch
80 g bitter cocoa powder
4 eggs
1 sachet baking powder
1/2 glass Amaretto liqueur (or rum)
butter and flour for the cake mold
icing sugar
salt
Work butter with sugar with a wood tablespoon until you get a cream. Add egg yolks one by one, stirring well, sprinkle flour and starch (sifted), and lastly add the Amaretto liqueur (or rum). Crumble the Amaretto cookies and mix them with cocoa, add to the previously made compound with baking powder. In a cold bowl beat the egg whites until stiff with a pinch of salt, add to the mixture. Butter a cake mold and put a thin layer of flour on the bottom, pour the mixture and bake at 200 C for about 30 minutes. Check cooking with a toothpick, when ready take the cake out of the oven and let it cool a bit. Sprinkle with icing sugar and serve.
Amaretto chocolate soft cake
(the recipe is taken from Cucina Moderna, Italian magazine (February 2011), makes 8 servings)
250 g Amaretto cookies
120 g sugar
150 g butter (softened and cut into pieces)
150 g white flour
150 g potato starch
80 g bitter cocoa powder
4 eggs
1 sachet baking powder
1/2 glass Amaretto liqueur (or rum)
butter and flour for the cake mold
icing sugar
salt
Work butter with sugar with a wood tablespoon until you get a cream. Add egg yolks one by one, stirring well, sprinkle flour and starch (sifted), and lastly add the Amaretto liqueur (or rum). Crumble the Amaretto cookies and mix them with cocoa, add to the previously made compound with baking powder. In a cold bowl beat the egg whites until stiff with a pinch of salt, add to the mixture. Butter a cake mold and put a thin layer of flour on the bottom, pour the mixture and bake at 200 C for about 30 minutes. Check cooking with a toothpick, when ready take the cake out of the oven and let it cool a bit. Sprinkle with icing sugar and serve.
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