Chocolate Amaretti Cake Recipes

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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.

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

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

CHOCOLATE AMARETTO CAKE



Chocolate Amaretto Cake image

Whomever you serve this to will think you SLAVED but this is so easy and delicious!! This is an incredibly moist, intensely chocolate cake, perfect for chocoholics. Does not taste like a 'box' cake at all! The original recipe is from Bon Apetit magazine but I had read the reviews on epicuirious and made some of the suggested adjustments. Turns out perfect with very little effort!

Provided by CHRISSYG

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

vegetable oil cooking spray
1 (18 1/4 ounce) package devil's food cake mix
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
12 tablespoons amaretto liqueur (divided)
3/4 teaspoon almond extract
3 cups semi-sweet chocolate chips (about 18 ounces)
2 tablespoons all-purpose flour
1/4 cup unsalted butter
1/4 cup whipping cream
1/3 cup sour cream
1 1/2 cups powdered sugar
1 1/2 cups slivered almonds, toasted

Steps:

  • Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
  • 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.
  • Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
  • Divide batter among prepared pans. (the layers will be thin).
  • Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
  • Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
  • Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
  • Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
  • Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
  • Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
  • Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
  • Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
  • Press nuts around the sides of the cake. Chill at leat 2 hours.
  • (Can be made 2 days ahead. Cover with cake dome; keep chilled.).

Nutrition Facts : Calories 689.2, Fat 43.2, SaturatedFat 15.2, Cholesterol 66.8, Sodium 387.5, Carbohydrate 77.7, Fiber 5.2, Sugar 54.9, Protein 9.2

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

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