Chocolate Amaretti Cake Rachel Allen Recipes

CHOCOLATE AMARETTI

Steps:

• Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

CHOCOLATE AMARETTI CAKE (RACHEL ALLEN)

Steps:

• Preheat the oven to 180C/350F/Gas Mark 4.
• Line the base of a 20cm-diameter springform tin with greaseproof paper and butter the sides.
• Melt the chocolate in a bowl sitting over a saucepan of simmering water.
• Place the amaretti biscuits, almonds, sugar and orange zest in a food processor, then whizz until the biscuits and almonds are almost finely ground .(not too fine).
• Add the butter and eggs, whizz until blended, then add the melted chocolate and briefly whizz again until well combined.
• Pour into the prepared tin and pop straight in the oven.
• Cook for 35-45 minutes until the cake is puffed and slightly cracked around the edges.( test with a skewer after 35 minutes, it should come out clean)
• Remove and leave to sit for 15 minutes before carefully transferring to a plate.
• The top is quite crisp, and cracks easily, dust it with lots of icing sugar or cocoa powder before serving, to hide any imperfections.

MINI CHOCOLATE AMARETTI CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Spray mini cupcake pans with the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
• Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange zest and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
• Pour the batter into the prepared pans. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 8 to 10 minutes. Cool in the pans for 10 to 15 minutes.
• Transfer mini cakes to a platter. Sift the cocoa powder over and serve.

CHOCOLATE AMARETTI CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
• Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
• Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
• Transfer the cake to a platter. Sift the cocoa powder over and serve.

CHOCOLATE AMARETTI CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch springform pan the nonstick spray.
• Refrigerate.
• Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
• Combine the almonds and cookies in processor.
• Pulse until the almonds and cookies are finely ground.
• Transfer the nut mixture to a medium bowl.
• Add the butter and sugar to the processor and blend until creamy and smooth.
• Add the grated orange peel and pulse briefly, until incorporated.
• Add the eggs 1 at a time.
• Blend until the eggs are incorporated.
• Clean the sides of the mixing bowl and blend again.
• Add the nut mixture and melted chocolate.
• Pulse until blended.
• Clean the sides of the bowl.
• Blend again.
• Pour the batter into the prepared pan.
• Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes.
• Cool the cake in the pan for 15 minutes.
• Transfer the cake to a platter.
• Sift the cocoa powder over and serve.