Chocolate cake with almond amaretti cookies
8 servings
30 minutes
Chocolate cake with amaretto almond cookies is a refined treat infused with the spirit of Italian culinary tradition. Inspired by classic Sicilian desserts, it combines the rich flavor of dark chocolate with the crunchy sweetness of amaretto. The creamy texture from the cream harmoniously contrasts with the light bitterness of brandy and cider, giving the dessert a sophisticated complexity. This cake is not only a luxurious end to dinner but also a way to immerse oneself in the atmosphere of a cozy Italian café, where each bite is a journey into a world of flavor delights. Perfect for special occasions, its delicate melting in the mouth leaves an unforgettable trail of chocolate-almond magic.
1
Break the chocolate into pieces, place it in a bowl, pour in the cream, and set the bowl over a pot of barely simmering water, ensuring the bottom of the bowl does not touch the water. Stir until the chocolate melts. Then remove the bowl from the heat and whisk with an electric mixer until a cold creamy mixture forms.
- Dark chocolate: 175 g
- Cream: 425 ml
2
Mix brandy with cider and pour it into a dish with low sides. Dip the cookies one by one, first in the brandy, then in the chocolate cream, and layer the cookies at the bottom of a pudding mold or deep glass bowl.
- Brandy: 4 tablespoons
- Cider: 3 tablespoons
- Amaretti: 350 g
- Dark chocolate: 175 g
3
Spread a layer of cookies with chocolate cream and repeat the process until there are 4 layers. Place a plate that fits in the mold on top and put a 1 kg weight on it. Leave it in the refrigerator overnight.
- Dark chocolate: 175 g
4
Before serving, dip the mold in hot water for 3 seconds and flip the cake onto a plate. Put it back in the fridge for 15 minutes to firm up outside and sprinkle with cocoa.
- Cocoa: to taste