This delicious Nigella Amaretto Chocolate Cake is a rich and creamy dessert that’s perfect for any occasion. It’s quick to make and features a luxurious chocolate base with a hint of amaretto liqueur. The amaretti cream topping adds a perfect crunch and depth of flavor.
Ingredients Needed:
For the cake:
- 100g (3½oz) dark chocolate, 70% cocoa solids, roughly chopped
- 100g (3½oz) unsalted butter, softened and cut into cubes, plus extra for greasing
- 4 large free-range eggs, at room temperature
- 125g (4½oz) caster sugar
- 75g (2½oz) ground almonds
- 2 tbsp cocoa powder, plus 1 tsp for dusting
- 3 tbsp amaretto liqueur
For the amaretti cream:
- 250ml (9fl oz) double cream
- 1 tbsp amaretto liqueur
- 4 amaretti biscuits, crumbled
How To Make Amaretto Chocolate Cake?
- Preheat the oven: to 180°C (160°C fan)/Gas 4. Lightly grease the sides of a springform cake tin and line the base with baking paper.
- Melt the chocolate and butter: in a heatproof bowl either over a pan of simmering water (making sure the bowl doesn’t touch the water) or in the microwave. Pour into a jug and let it cool slightly.
- Whisk the eggs and sugar: together until thick, mousy, and doubled in volume. This will take 2–3 minutes with a freestanding mixer, or 4–5 minutes with an electric hand whisk.
- Mix the almonds and cocoa powder: together in a small bowl, then gently add to the egg mixture, one tablespoon at a time, while mixing on a low speed.
- Stir the amaretto liqueur: into the slightly cooled chocolate-butter mixture, then slowly pour it into the cake batter while whisking continuously. The batter will resemble a thick chocolate mousse. Give it a final fold by hand to ensure everything is well combined.
- Pour the batter into the prepared tin: and smooth the top. Bake for 20–25 minutes, or until the edges of the cake begin to pull away from the tin, the top has formed a cracked and bubbly crust, and a cake tester comes out with just a few damp crumbs clinging to it.
- Cool the cake: on a wire rack, draped with a clean tea towel. As it cools, the top of the cake will crack and sink slightly, leaving a frilly edge. Once completely cool, remove the tin, carefully lift the cake out, and transfer it to a cake stand or plate. Dust with cocoa powder using a tea strainer.
- For the amaretti cream: whip the double cream and amaretto together until it thickens but is still soft enough to dollop. Gently fold in most of the crumbled amaretti biscuits, which will thicken the cream slightly.
- Serve the cake with the amaretti cream on the side, topping the cream with the remaining crumbled amaretti biscuits.
Recipe Tips:
- Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before starting. This helps them mix more evenly, resulting in a lighter cake.
- Don’t Overmix the Batter: When adding the dry ingredients to the wet mixture, mix just until combined. Overmixing can make the cake dense instead of light and airy.
- Check the Cake Early: Start checking the cake a few minutes before the minimum baking time. Ovens can vary, and you want to avoid overbaking, which can dry out the cake.
- Cool the Cake Slowly: Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack. This helps it set properly and prevents cracking.
- Taste the Amaretto Cream: Adjust the amount of amaretto in the cream to suit your taste. Start with less and add more if you want a stronger flavor, ensuring it complements the chocolate cake perfectly.
How To Store Leftovers?
- Refrigerate: Let the cake cool to room temperature first. Then wrap it tightly or put it in an airtight container. It will stay fresh in the fridge for 2–3 days.
- Freeze: Cool the cake completely before wrapping it well and freezing. Freeze for up to 1 month. Thaw in the fridge overnight or at room temperature before serving.
Nutrition Facts:
- Calories: 315 kcal
- Total Fat: 21g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 45mg
- Potassium: 210mg
- Total Carbohydrate: 31g
- Dietary Fiber: 3g
- Sugars: 18g
- Protein: 4g
Try More Nigella Lawson Recipes:
Nigella Amaretto Chocolate Cake Recipe
Description
This delicious Nigella Amaretto Chocolate Cake is a rich and creamy dessert that’s perfect for any occasion. It’s quick to make and features a luxurious chocolate base with a hint of amaretto liqueur. The amaretti cream topping adds a perfect crunch and depth of flavor.
Ingredients
For the cake:
For the amaretti cream:
Instructions
- Preheat the oven: to 180°C (160°C fan)/Gas 4. Lightly grease the sides of a springform cake tin and line the base with baking paper.
- Melt the chocolate and butter: in a heatproof bowl either over a pan of simmering water (making sure the bowl doesn’t touch the water) or in the microwave. Pour into a jug and let it cool slightly.
- Whisk the eggs and sugar: together until thick, mousy, and doubled in volume. This will take 2–3 minutes with a freestanding mixer, or 4–5 minutes with an electric hand whisk.
- Mix the almonds and cocoa powder: together in a small bowl, then gently add to the egg mixture, one tablespoon at a time, while mixing on a low speed.
- Stir the amaretto liqueur: into the slightly cooled chocolate-butter mixture, then slowly pour it into the cake batter while whisking continuously. The batter will resemble a thick chocolate mousse. Give it a final fold by hand to ensure everything is well combined.
- Pour the batter into the prepared tin: and smooth the top. Bake for 20–25 minutes, or until the edges of the cake begin to pull away from the tin, the top has formed a cracked and bubbly crust, and a cake tester comes out with just a few damp crumbs clinging to it.
- Cool the cake: on a wire rack, draped with a clean tea towel. As it cools, the top of the cake will crack and sink slightly, leaving a frilly edge. Once completely cool, remove the tin, carefully lift the cake out, and transfer it to a cake stand or plate. Dust with cocoa powder using a tea strainer.
- For the amaretti cream: whip the double cream and amaretto together until it thickens but is still soft enough to dollop. Gently fold in most of the crumbled amaretti biscuits, which will thicken the cream slightly.
Serve the cake with the amaretti cream on the side, topping the cream with the remaining crumbled amaretti biscuits.
Notes
- Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before starting. This helps them mix more evenly, resulting in a lighter cake.
- Don’t Overmix the Batter: When adding the dry ingredients to the wet mixture, mix just until combined. Overmixing can make the cake dense instead of light and airy.
- Check the Cake Early: Start checking the cake a few minutes before the minimum baking time. Ovens can vary, and you want to avoid overbaking, which can dry out the cake.
- Cool the Cake Slowly: Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack. This helps it set properly and prevents cracking.
- Taste the Amaretto Cream: Adjust the amount of amaretto in the cream to suit your taste. Start with less and add more if you want a stronger flavor, ensuring it complements the chocolate cake perfectly.
Nigella Amaretto Chocolate Cake Recipe