6700

Amaretti chocolate cake

  • serves 10-12
  • Easy

A rich indulgent chocolate cake. With a base of amaretti and digestive biscuits, topped with a chocolate mousse-like filling this is guaranteed to be a real crowd-pleaser. A shot of espresso is all you need on the side if you serve this as a dinner-party pud.

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Ingredients

  • amaretti biscuits 125g, plus extra to crumble on top
  • digestive biscuits 125g
  • unsalted butte r 75g, at room temperature
  • cardamom pods 30, crushed
  • whole milk 175ml
  • 75% dark chocolate 400g
  • espresso 1 shot (30ml)
  • double cream 800ml
  • icing sugar 4 tsp (optional)

Method

  • Step 1

    Put half the amaretti biscuits and all of the digestive biscuits in a bowl and add the softened butter, mix well. Line the bottom of a 25 cm loose-based cake or tart tin with baking parchment, add the biscuit mix, press down into the base and leave to set.

  • Step 2

    Add the cardamom pods to the milk. Bring to the boil and simmer until reduced by half.

  • Step 3

    Melt the dark chocolate in a bowl set over (but not in) simmering water, add the espresso shot and stir in. Strain the cardamom pods from the milk and slowly mix the milk into the chocolate.

  • Step 4

    Lightly whip the double cream (stopping just before the cream reaches soft peaks). Fold the cream into the chocolate mix, stir in the remaining amaretti biscuits. Add icing sugar to taste. pour over the base and leave to set somewhere cool for approx 2 hours.

  • Step 5

    Dust with icing sugar and crumble over a single amaretto to serve.

Nutritional Information

  • Kcals 800
  • Carbs 39.7g
  • Protein 6.5g
  • Fat 69.5g
  • Salt 0.39g
  • Fibre 2.8g
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