Chocolate Amaretti Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHITE CHOCOLATE AMARETTO CAKE



White Chocolate Amaretto Cake image

This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.

Provided by C. Goff

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 3h30m

Yield 12

Number Of Ingredients 13

1 (18.25 ounce) package yellow cake mix
4 eggs
1 (3.3 ounce) package instant white chocolate pudding mix
½ cup cold water
½ cup vegetable oil
½ cup amaretto liqueur
¼ teaspoon almond extract
½ cup butter
¼ cup water
1 cup white sugar
½ cup amaretto liqueur
1 (16 ounce) package vanilla frosting
¼ cup blanched slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
  • In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
  • Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
  • To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
  • Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

Nutrition Facts : Calories 681.4 calories, Carbohydrate 87.6 g, Cholesterol 83.5 mg, Fat 31 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 456.9 mg, Sugar 69.2 g

BITTERSWEET CHOCOLATE-ALMOND CAKE WITH AMARETTI COOKIE CRUMBS



Bittersweet Chocolate-Almond Cake With Amaretti Cookie Crumbs image

Here's a cake that comes together with the push of a button - butter, sugar, eggs and cocoa as well as dark chocolate, almonds and amaretti cookies are blended in a food processor. Although it looks like a brownie, the cake tilts toward a nut torte. It's low and sleek, simple, sophisticated and packed with flavor. The original recipe appeared in my debut cookbook, "Sweet Times," in 1991, and when I made it for Julia Child that year, I got her thumbs up. Over time, I haven't fiddled much with the recipe's basics, but these days I finish the cake with a glaze and a sprinkling of crushed amaretti for style and crunch. I prefer amaretti di Saronno by Lazzaroni for the cake, but other amaretti work well too. And don't be distressed if the cake develops a mound during baking (it happens now and then). Press it down with a spatula - it doesn't diminish this cake's deliciousness.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

1 stick (113 grams) unsalted butter, cut into chunks, at room temperature, plus more for greasing the pan
2 tablespoons unsweetened cocoa powder, plus more for dusting the pan
3/4 cup (75 grams) sliced or slivered almonds
6 double amaretti cookies (about 72 grams), such as Lazzaroni brand
1/3 cup (67 grams) sugar
1/4 teaspoon fine sea salt
3 large eggs, at room temperature
4 ounces (113 grams) bittersweet chocolate, melted (it can still be warm)
2 ounces (57 grams) bittersweet chocolate, finely chopped
1/4 cup (60 ml) heavy cream
1 tablespoon sugar
1 tablespoon water
2 double amaretti cookies (about 24 grams), crushed

Steps:

  • Center a rack in the oven, and preheat to 350. Butter an 8-inch cake pan, line the bottom with parchment paper, butter the paper and dust the interior with cocoa powder; tap out the excess.
  • To make the cake: Put the almonds, amaretti, sugar, cocoa and salt into a food processor, and process in short spurts, until the almonds and cookies are finely ground. Add the butter and eggs, and process, scraping the bowl occasionally, for about 2 minutes, until the mixture is homogeneous. Add the melted chocolate a little at a time, pulsing after each addition. Scrape the bowl, and then pour the batter into the pan. Standing back (to avoid being showered by cocoa powder), rap the pan against the counter a few times, to break the largest bubbles in the batter.
  • Bake the cake for 25 to 30 minutes, or until a tester comes out streaky; the top of the cake will look dry and perhaps cracked. If the top has erupted in a couple of places - it happens - use a spatula to press down the bumps as best as you can. Let the cake rest on a rack for 15 minutes.
  • Run a blunt knife between the cake and the sides of the pan. Invert the cake onto the rack, peel off the paper and turn right side up; cool to room temperature.
  • When you're ready to glaze the cake, place the rack over a baking sheet lined with parchment or foil - the drip-catcher.
  • To make the glaze: Put the chocolate in a heatproof measuring cup with a spout or in a bowl. Bring the cream, sugar and water to a boil in a saucepan (or do this in the microwave). Pour the cream over the chocolate, and stir gently until you have a smooth glaze.
  • Pour the glaze over the cake, and use an offset spatula or knife to spread it over the top. Sprinkle over the crushed amaretti. Refrigerate for at least 30 minutes to set the glaze (which will always be soft). Serve the cake slightly chilled or at room temperature (my preference).

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 155 milligrams, Sugar 25 grams, TransFat 0 grams

CHOCOLATE-AMARETTI TORTES



Chocolate-Amaretti Tortes image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Cocktail Party     Almond     Spring     Birthday     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Kosher

Yield Makes 4

Number Of Ingredients 14

Tortes
4 ounces semisweet chocolate, chopped
3/4 cup sliced almonds, toasted
12 1 1/2-inch-diameter amaretti cookies (Italian macaroons), about 2.6 ounces total
1/4 teaspoon cinnamon
Pinch of salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
3 large eggs
Topping
3/4 cup chilled whipping cream
1 1/2 teaspoons powdered sugar
1/2 teaspoon almond extract
2 amaretti cookies, crumbled

Steps:

  • For tortes:
  • Position rack in center of oven and preheat to 350°F. Butter four 3/4-cup custard cups or soufflé dishes. Dust with flour; tap out excess. Line bottom of cups with parchment paper rounds. Place on rimmed baking sheet.
  • Stir chocolate in top of double boiler set over simmering water until melted and smooth. Using on/off turns, blend almonds, amaretti, cinnamon, and salt in processor until finely ground. Transfer to medium bowl. Add butter, sugar, and eggs to processor; mix until blended and smooth, occasionally scraping down sides of bowl, about 3 minutes. Add cookie mixture and melted chocolate. Using on/off turns, process just until blended. Divide batter among custard cups. Bake until tops of tortes are dry and puffed and tester inserted into centers comes out with moist crumbs attached, about 30 minutes. Transfer cups to rack; cool 15 minutes. Run small knife around edges of cups to release tortes. Turn tortes out onto rack and turn right side up; cool. (Can be made 3 days ahead. Wrap in plastic and store at room temperature.)
  • For topping:
  • Beat together cream, sugar, and almond extract in medium bowl until cream holds peaks. (Can be made 4 hours ahead; refrigerate.)
  • Place 1 torte on each of 4 plates. Top with dollop of whipped cream, sprinkle with crumbled amaretti, and serve.

CHOCOLATE AMARETTI



Chocolate Amaretti image

These classic almond paste cookies are like ones you'd find in an Italian bakery. My husband and children are always excited when I include these goodies in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 5

1-1/4 cups almond paste
3/4 cup sugar
2 large egg whites, room temperature
1/2 cup confectioners' sugar
1/4 cup baking cocoa

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.

Nutrition Facts : Calories 92 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE AMARETTI CAKE



Chocolate Amaretti Cake image

This is very good. This is a cake that is completely different from any other cakes. The texture is really different. I'm never disappointed by the recipes of Giada.

Provided by Boomette

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

butter-flavored cooking spray
3/4 cup bittersweet chocolate or 3/4 cup semi-sweet chocolate chips
1 cup slivered almonds
2 ounces amaretti cookies (1 cup, the baby size)
1/2 cup unsalted butter (room temperature)
2/3 cup sugar
2 teaspoons orange peel (grated)
4 large eggs
unsweetened cocoa powder, for sifting

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.

Nutrition Facts : Calories 614.8, Fat 43, SaturatedFat 17.7, Cholesterol 324.2, Sodium 94.3, Carbohydrate 47.8, Fiber 3.4, Sugar 38.6, Protein 13.8

MINI CHOCOLATE AMARETTI CAKES



Mini Chocolate Amaretti Cakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield about 30 small cakes

Number Of Ingredients 10

Butter-flavored nonstick cooking spray
3/4 cup bittersweet chocolate or semisweet chocolate chips
1 cup slivered almonds
1 cup baby amaretti cookies (about 2 ounces)
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup sugar
2 teaspoons grated orange zest
4 large eggs
Unsweetened cocoa powder, for sifting
Special Equipment: mini cupcake pans

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



Chocolate Amaretti Cake image

The great texture of this chocolate amaretti cake is due to the almonds and amaretti cookies - it gives it a perfect chewy, gooey consistency.

Provided by Giada De Laurentiis

Categories     Dessert

Time 50m

Yield 4

Number Of Ingredients 12

Nonstick cooking spray
3/4 cup bittersweet chocolate or semisweet chocolate chips
1 cup slivered almonds
1 cup baby amaretti cookies, (about 2 ounces)
1 stick, (1/2 cup unsalted butter, room temperature)
2/3 cup sugar
2 teaspoons grated orange peel
4 large eggs
Unsweetened cocoa powder, (for sifting)
Chocolate shavings for topping, if desired
Orange zest for topping, if desired
Freshly whipped cream for topping, if desired

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 with orange zest, chocolate shavings or freshly whipped cream if desired.

Nutrition Facts : ServingSize 4, Calories 663

CHOCOLATE AMARETTI CAKE



Chocolate Amaretti Cake image

Categories     Cake     Cookies     Chocolate     Bake     Spring

Yield 6 servings

Number Of Ingredients 9

Butter-flavored nonstick cooking spray
3/4 cup semisweet chocolate chips
1 cup slivered almonds
1 cup (about 2 ounces) baby amaretti cookies
1/2 cup unsalted butter (1 stick), at room temperature
2/3 cup sugar
2 teaspoons grated orange zest (from approximately 1 orange)
4 large eggs
About 2 tablespoons unsweetened cocoa powder, for sifting

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch spring-form pan with nonstick spray and refrigerate.
  • In a small bowl, microwave the chocolate chips, stirring every 30 seconds, until melted and smooth, about 2 minutes.
  • In a food processor, combine the almonds and cookies, and pulse until finely ground. Transfer to a bowl. Add the butter, sugar, and orange zest to the processor and blend until creamy and smooth. With the machine running, add the eggs one at a time. Add the nut mixture and the melted chocolate. Pulse until blended.
  • 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 to a platter, sift the cocoa powder over, and serve.

CHOCOLATE AMARETTI CAKE (RACHEL ALLEN)



Chocolate Amaretti Cake (Rachel Allen) image

This is a delicious cake, from Rachel's Food For Living. Rachel gives 35 minutes baking time in her book, it takes a bit longer in my oven.

Provided by PetsRus

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 8

150 g good dark chocolate (at least 55% cocoa solids, preferably 70%)
50 g amaretti (biscuits)
100 g sliced almonds
175 g caster sugar
1 orange, zest of, finely grated
100 g butter, cubed
4 eggs, beaten
cocoa powder or icing sugar, for dusting

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.

Nutrition Facts : Calories 298.4, Fat 22.6, SaturatedFat 10.9, Cholesterol 95.8, Sodium 103.2, Carbohydrate 24.2, Fiber 3.7, Sugar 18.1, Protein 6.6

CHOCOLATE CHIP-AMARETTO POUND CAKE



Chocolate Chip-Amaretto Pound Cake image

Start with a devil's food cake mix to deliver this amaretto-flavored pound cake studded with chocolate chips.

Provided by Judy Wilson

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Pound Cake

Yield 12

Number Of Ingredients 7

3 eggs
1 (18.25 ounce) package devil's food cake mix
⅓ cup vegetable oil
1 cup water
2 tablespoons almond extract
1 cup semisweet chocolate chips
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
  • Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
  • Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 41.8 g, Cholesterol 55 mg, Fat 17.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 336.5 mg, Sugar 29 g

CHOCOLATE AMARETTI CAKE



Chocolate amaretti cake image

Rich cake

Provided by cabbage8

Time 1h

Yield Serves 8

Number Of Ingredients 0

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. I like to leave them a bit gritty. 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 minutes until the cake is puffed and slightly cracked around the edges. Remove and leave to sit for 15 minutes before carefully transferring to a plate. The top is quite crisp, and cracks easily, so I dust it with lots of icing sugar or cocoa powder before serving, to hide any imperfections.

CHOCOLATE AMARETTI TORTE



Chocolate Amaretti Torte image

Provided by Marialisa Calta

Time 1h15m

Yield 10 to 14 servings

Number Of Ingredients 8

1 ounce unsweetened chocolate
3 ounces high-quality bittersweet chocolate
6 large, crisp double amaretti (or about 1/2 cup crushed amaretti)
3/4 cup sliced or julienned blanched almonds
1/2 cup butter
1/2 cup sugar
3 large eggs, at room temperature
Confectioners' sugar or cocoa, for dusting

Steps:

  • Preheat the oven to 350 degrees.
  • Butter an 8-inch round cake pan. Line the bottom with waxed paper and butter the paper. Dust the inside of the pan with flour and tap out the excess.
  • Melt the chocolates in the top of a double boiler over hot water or in a bowl in a microwave and set aside.
  • Place the amaretti and almonds in a food processor and pulse several times, until the mixture is evenly ground. Turn out onto a sheet of waxed paper and reserve.
  • Put the butter, sugar and eggs into the processor bowl and process until the mixture is satiny smooth and no longer grainy, about 3 minutes. Stop to scrape the bowl occasionally.
  • Add the amaretti and almond powder and the melted chocolate. Pulse until well combined. Turn the batter into the prepared pan and bake in the oven, on the center rack, for 25 to 30 minutes. The top will look dry and perhaps cracked; the center will be moist. Cool on a cake rack for 30 minutes. Run a blunt knife around the edge of the pan and turn out the torte. Peel off the wax paper, invert and cool on a rack. Dust with confectioners' sugar or cocoa.
  • Slice thinly and serve at room temperature with whipped cream or ice cream.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 37 milligrams, Sugar 13 grams, TransFat 0 grams

More about "chocolate amaretti cake recipes"

SUNKEN CHOCOLATE AMARETTO CAKE – EAT, LITTLE BIRD
sunken-chocolate-amaretto-cake-eat-little-bird image
2019-01-31 Preheat the oven to 180°C ( 350°F) (without fan). Line a 20 cm ( 8 inch) springform cake pan with baking paper and butter the sides. Place the chocolate and butter into a bain-marie (or a double-boiler or a heatproof bowl …
From eatlittlebird.com


ANN'S AMARETTI CAKE - COOKING WITH NONNA
anns-amaretti-cake-cooking-with-nonna image
Directions. Preheat oven to 350 degrees. Spray 9-in springform pan with nonstick spray & refrigerate. In a small bowl, microwave chocolate chips, stirring every 20 seconds until melted and smooth. In a food processor, combine almonds and …
From cookingwithnonna.com


CHOCOLATE-AMARETTI TORTES RECIPE | BON APPéTIT
chocolate-amaretti-tortes-recipe-bon-apptit image
2004-02-29 Step 1. Position rack in center of oven and preheat to 350°F. Butter four 3/4-cup custard cups or soufflé dishes. Dust with flour; tap out excess. Line bottom of cups with parchment paper rounds ...
From bonappetit.com


NIGELLA'S SUNKEN CHOCOLATE AMARETTO CAKE RECIPE - HOT …
nigellas-sunken-chocolate-amaretto-cake-recipe-hot image
Stir 3 tablespoons of Amaretto liqueur into the melted chocolate and butter, then with the mixer still on low, slowly pour the melted chocolate into the cake batter until all the ingredients have fully combined. Use a silicone spoon or spatula to …
From hotcooking.co.uk


CHOCOLATE AMARETTI CAKE - THE BAKE SCHOOL
chocolate-amaretti-cake-the-bake-school image
2013-01-14 Chocolate amaretti cake Bake Mode Prevent your screen from going dark Course Dessert Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 6 Author Janice Ingredients 75 grams amaretti …
From bakeschool.com


SUNKEN CHOCOLATE AMARETTO CAKE RECIPE - BBC FOOD
sunken-chocolate-amaretto-cake-recipe-bbc-food image
Melt the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn’t touch the water, or in a microwave. Pour into a jug and leave to cool a little....
From bbc.co.uk


CHOCOLATE-AMARETTO LAYER CAKE RECIPE | BON APPéTIT
chocolate-amaretto-layer-cake-recipe-bon-apptit image
2002-09-30 Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among...
From bonappetit.com


CHOCOLATE AMARETTI CAKE – GIADZY
2022-07-06 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 with orange zest, chocolate shavings or freshly whipped cream if desired.
From giadzy.com
Servings 4
Category Dessert
Author Giada De Laurentiis
Total Time 50 mins


AMARETTI CHOCOLATE CAKE | RECIPES | DELIA ONLINE
2021-02-09 Before serving, dip the basin in hot water for about 3 seconds and turn the pudding out on to a flat serving plate. Then put the cake back in the fridge for 15 minutes to allow the outside to get firm again, and finally, dust with cocoa powder. Ingredients 12 oz (350 g) Amaretti biscuits 6 oz (175 g) dark chocolate (70-75% cocoa solids)
From deliaonline.com


CHOCOLATE CHERRY AMARETTO CAKE {A MOIST FUN FLAVORFUL CAKE RECIPE}
2017-08-03 Preheat oven to 300. In large bowl whisk together your dry ingredients until combined. Add in your eggs, buttermilk, oil, vanilla and eater and stir until combined well. Prepare 3 8" pans and pour cake batter evenly among the 3. Bake for about 30 minutes or until center us set and toothpick comes out clean.
From tornadoughalli.com


CHOCOLATE AMARETTI ICEBOX CAKE - ITALIAN CENTRE
Amaretti cookies to top the cake. Servings: 8-10 pieces. Preparation: 30 minutes + overnight for cake to chill in refrigerator. Total Time: 30 minutes plus overnight to chill. Kitchen Equipment: stand mixer, loaf pan (approx. 9 x 6 x 2 inch pan) Method. Line a loaf pan with parchment paper leaving a 1 inch overhang on the side of the pan.
From italiancentre.ca


RECIPE: GIADA DE LAURENTIIS’ CHOCOLATE AMARETTI CAKE
2022-06-17 1 cup slivered almonds 1 cup baby amaretti cookies (about 2 ounces) 1 stick (1/2 cup) unsalted butter, room temperature 2/3 cup sugar 2 teaspoons grated orange peel 4 large eggs Unsweetened cocoa powder, for sifting Directions Preheat the oven to 350 degrees F. Click here for the complete Chocolate Amaretti Cake recipe.
From orderisda.org


RACHEL ALLEN’S CHOCOLATE AMARETTI CAKE - MS SOCIETY
1. Preheat the oven to 180C (350F), Gas mark 4. Line the base of a 20cm (8in) diameter spring-form tin with greaseproof paper and butter the sides (I usually just wipe a butter wrapper around the tin.) 2. Melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie). 3.
From cakebreak.org.uk


CHOCOLATE AMARETTI CAKE - CIAO CHOW LINDA
2009-04-16 Chocolate Amaretti Cake. 6 ounces semi-sweet or dark chocolate 1 cup almonds 1 cup amaretti cookies 1/2 cup unsalted butter, softened to room temperature 1/2 cup sugar 4 eggs. Preheat the oven to 350 degrees. Butter a 9 inch round cake pan all around and line the bottom with parchment paper. Butter the paper and dust the pan with flour.
From ciaochowlinda.com


CAKE WITH AMARETTI: TYPICAL ITALIAN CAKE RECIPE WITH BISCUITS AND …
Chop all the amaretti using a mixer, add the glass of rum and let soak for half an hour. Put the butter and the sugar together mixing well; then add the egg yolks, the flour, and finally the amaretti. Work the mixture well, whip the egg whites and add them to the pastry. Put all in a cake tin of about 24 cm of diameter and bake in the oven at ...
From tuscanychic.com


CHOCOLATE AMARETTI CAKE – TAYLOR MADE MENUS
Chocolate Amaretti Cake. A recipe this easy, this moist, and this chocolatey is a winner in my book! It is also gluten free for those who can't do flour. Serve it with a little lightly sweetened whipped cream laced with amaretto . Print Recipe Pin Recipe. Prep Time 10 ...
From taylormademenus.com


CHOCOLATE CAKE WITH AMARETTI BISCUITS:RECIPE WITH AMARETTI AND …
How to make the Cake with Amaretti and Chocolate 1. Beat the egg whites 2. Then add the yolks previously mixed with the sugar 3. Add the flour, the amaretti (finely chopped), the chocolate (again finely chopped), the butter, and finally the baking powder, mixing all very well 4. Let cook in the oven at 180 °C (356 °F) for 30 minutes
From tuscanychic.com


CHOCOLATE AMARETTI CAKE - EASY RECIPES, TV SHOWS
John Whaite's Cranberry, Chocolate and Pecan Biscotti Easy Preheat the oven to 180°C/Gas 4. Place the flour, sugar, baking powder, orange and lemon zest, cranberries, nuts and chocolate chips in a mixing bowl and stir together until evenly dispersed. Beat the egg into the milk, and then pour this into Prep Time 10 mins Cook Time 45 mins Serves 20
From foodnetwork.co.uk


AMARETTI CHOCOLATE CAKE - OLIVE MAGAZINE. | OLIVEMAGAZINE
2015-03-25 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.
From olivemagazine.com


CHOCOLATE AMARETTI CAKE : RECIPES - COOKING CHANNEL
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.
From cookingchanneltv.com


EASY AMARETTI CHOCOLATE CAKE (TORTA FACILE AMARETTI E CIOCCOLATO)
2016-12-20 Add amaretto liqueur and chocolate and mix until incorporated. Add flour, baking powder and ground amaretti. Mix for 30 seconds. Fold in beaten egg whites. Pour into a greased and floured 8 inch pan. Bake at 175 C (350 F) for 45 minutes (if using larger paor about 60 minutes (if using 8 inch pan). Check with a wooden skewer for doneness. Let cool.
From kitchennostalgia.com


CHOCOLATE AMARETTI CAKE – RECIPES NETWORK
2016-08-27 Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again. Step 4. 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. Step 5. Transfer the cake to a platter ...
From recipenet.org


CHOCOLATE AMARETTO BISCUIT CAKE: A NO BAKE DELIGHT - TIN AND …
2013-11-27 Instructions. Melt the butter and cream together in a pan over very low heat. Remove from the heat. Add the chocolate and stir until melted and just combined. Then stir in the Amaretto to form a smooth and shiny ganache. 60 g unsalted butter, 60 ml double cream, 150 g dark chocolate – chopped, 20 ml Amaretto.
From tinandthyme.uk


CHOCOLATE AMARETTI CAKE RECIPE - FOOD NEWS
Directions In a bowl put sugar and flour then add amaretti, egg, butter, orange peel and baking powder then add a pinch of salt then stir well. In a floured and buttered cake pan of 11 inches diameter pour the mixture. Bake in preheated oven at 180 °C/360 °F for 40 min.
From foodnewsnews.com


4 AWESOME RASPBERRY AND AMARETTI CAKE RECIPES - WHAT KATE …
1 1. Raspberry and Amaretti Crunch Cake. 2 2. Authentic Italian Raspberry and Amaretti Cake. 3 3. Raspberry Lemon Amaretti Cake. 4 4. White Chocolate and Almond Raspberry Cake. This modern Italian-inspired baked good is especially tasty for those who like the fresh fruity flavors of berries paired with the deeper nutty taste of almonds.
From whatkatebaked.com


CHOCOLATE AMARETTI CAKE | SO DELICIOUS
How to Cook Chocolate Amaretti Cake. Add 1 cup of milk, the coffee, and maple syrup to a bowl. Mix shortly until even. Add the other cup of milk and the chocolate to a pot over low heat. Cook and continuously stir until the chocolate is melted and the mixture is even. Soak about 1/4 (about 20 cookies) of the Amaretti cookies in the coffee-milk ...
From sodelicious.recipes


CHOCOLATE AMARETTI COOKIES - COOKING WITH NONNA
2021-08-15 Directions. Preheat your oven to 325 degrees. Line 2 baking sheets with parchment paper. Set aside. In a mixing bowl, whisk together the almond flour, sugar and cocoa powder until combined. In another mixing bowl, add the egg whites, pinch of salt and the almond extract.
From cookingwithnonna.com


CHOCOLATE AND AMARETTI CAKE - LIZZIE LIKES - BAKING - DESSERTS
2020-06-07 Break the chocolate into a bowl and add the amaretto liqueur. Melt in the microwave at 20 second intervals, stirring between each one until the chocolate has fully melted. The mixture will go very thick, but don’t worry. Leave this to cool. Beat the caster sugar and butter together in a bowl until light and fluffy.
From lizzielikes.com


TORTA DI AMARETTI | AMARETTI CAKE | ITALY MAGAZINE
2021-10-14 1. Heat the oven to 350° F (180° C). Butter a 9-inch (24-cm) round springform cake pan. Fit a 9-inch (24-cm) round of parchment in the bottom and butter that. Dust the interior of the pan with flour, shaking out the excess. Set aside. 2. Whisk together the flour, baking powder, and salt and set aside. 3.
From italymagazine.com


SUNKEN CHOCOLATE AMARETTO CAKE - COOKING WITH NIGELLA
2019-03-20 4 Amaretti biscuits, crumbled. Heat the oven to 350°F. Lightly grease the sides and line the bottom of a 8″ springform pan. Put the chocolate and butter in a heat-proof bowl and set over a pot of just simmering water. Stir to melt, then pour into a jug and cool a little. Whisk the eggs and sugar until thick, mousse-like and doubled.
From cookingwithnigella.com


CHOCOLATE AND ALMOND AMARETTI TORTE | WHAT DAD COOKED
Preheat the oven to 150C, Gas 2. Butter a 23cm spring form baking tin. Line the base with white parchment paper and butter the top of the paper. Heat the almond flakes in a dry pan. Toast them until they just start to colour (do not burn). Put on a plate and cool.
From whatdadcooked.com


CHOCOLATE CAKE WITH AMARETTI RECIPE - BAKERRECIPES.COM
What Makes This Chocolate Cake With Amaretti Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Cake With Amaretti. Ready to make this Chocolate Cake With Amaretti Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple …
From bakerrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #desserts     #european     #dinner-party     #cakes     #italian     #chocolate     #dietary

Related Search